As a rule, a medium, young, not too aggressive red will do the job, like Argaman, Carignan, Zinfandel, a young Cabernet Sauvignon, Petit Syrah, or a blend. For a dry taste, a tough Sauvignon Blanc, a Chardonnay, a dry Muscat or a young red. If the wine is really good, it should be enjoyed on its own, on a white tablecloth, in a quiet atmosphere with subdued light and the right food. Goose liver Temperature plays a basic role when matching wine and food. Cold mutes flavor and mask sweetness in white wines.
Cold reds taste more tannic and astringent.
The best example is goose liver and white wine. I am a goose liver aficionado and have tried all the possible combinations of wines and fois gras, from the very sweet and fine Sauternes, Muscat and Semillion to the dry Chardonnay and Sauvignon Blanc. The fine flavor of the cold liver is overpowered by high residual sugar in the wine. The fine and exalted taste of the liver disappears in the very sweet wine. A good marriage, to my liking, is the old friend, the Emerald Riesling, or a semi-dry Semillion or Muscat.