Which Wine to Pair With a Blanquette of Veal?

Blanquette of veal is a great classic of French cuisine. According to surveys, it is one of the favourite dishes of the French! Comforting, it is reminiscent of dinner parties or Sunday lunches with the family. Although the main element of this dish is the tender pieces of veal, the sauce plays an important role since the meat is not only simmered, but also takes a place on the plate by garnishing the rice or the potatoes that can be used as accompaniment. It is therefore important to match the food and wine to the sauce and not to the meat. Often, even if it is not mentioned in the recipe, a small glass of white wine is used to make the sauce. All the more reason to favour white wine for a wine and veal blanquette match.

As the sauce is made up of egg yolks, cream and a touch of lemon juice, the wine to accompany it must have a good attack as well as a good acidic base to counterbalance the unctuousness of the sauce and the tenderness of the meat. Citrus notes in the aromatic profile will be welcome, as they will echo the lemon juice. Chardonnay, Pinot Gris and Marsanne grapes give wines with very diverse profiles. Not very aromatic, they offer a very balanced acidity to the full and fleshy palate of which they testify. For Chardonnay, Vinatis recommends a wine from northern Burgundy to accompany blanquette of veal. Chablis or Petit Chablis appellation, with its unparalleled minerality offering a sharp freshness, will meet the needs of the match.

For those who swear by red wine, you should know that it is not the best match for blanquette of veal. Any good sommelier will advise you against accompanying your blanquette with a red wine and will try to guide you towards a white wine. In fact, it is the milk proteins present in the cream of the sauce that do not go well with the tannins of the red wine. While many people tend to think about the meat as a pairing, the focus here should be on the creamy, smooth sauce, which will prefer white wine.

Even if the pairing of blanquette of veal and red wine is not ideal, it is not impossible either. The presence of meat and mushrooms makes it easier to pair with red wine. But be careful, not just any red wine! Ideally, a fairly old vintage with melted tannins and typically evolved aromas is highly recommended. A fully matured wine will offer a softer structure and its tannins will be well integrated. In addition, aromas of undergrowth, including mushrooms, are characteristic of mature wines. They are therefore a good alternative to white wine, balancing the taste of the mushrooms in the recipe.