Grilled Sweetbreads are a delicacy made from the thymus gland or pancreas of a young animal. The sweetbreads are marinated in wine vinegar, then grilled until crispy on the outside and tender on the inside. The dish is finished with a lemon butter sauce, salt, and black pepper, resulting in a rich, slightly greasy, and flavorful appetizer or main course.

Grilled sweetbreads, a rich and flavorful dish, pairs well with a full-bodied white wine like Marsanne or a robust red like Petit Verdot. The wine's acidity and weight complement the dish's greasy and oily texture, while the grilling method adds a smoky flavor. Marsanne's nutty and honeyed notes or Petit Verdot's dark fruit and spice flavors enhance the sweetbreads' delicate taste.