Anke paired the Moroccan chicken liver salad with a Muscadet. Some interesting fact I can mention from the wines class is that this wine was left on the yeast residues, giving it a minerally quality.
As my first food-wine pairing, it was not clashing, but not a great combo either. The wine was very interesting by itself and so was the food. Next time, I may try a Gewurz or a Bordeaux... Suggestions are very welcome. The orange flower water, preserved lemon, cilantro, coriander and cumin in the recipe make it an interesting challenge.
