Leberkäse

Bavarian baked meat loaf: finely minced pork and beef seasoned with marjoram, mace, white pepper, and onion, baked until the top crisps, sliced thick and served with sweet mustard and bread, or fried with an egg on top. The wine has to handle pork-and-beef fat, the warm-spice register, the mustard's sharp punch, and the salt of the cured meat. Acid to cut the fat is essential. Bone-dry austere whites without weight will disappear; tannic reds will turn metallic against the mustard.