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What wine should you serve with a veal blanquette?
Food and wine pairing: Pinot Gris Grand Cru Zinnkoepflé
Which wine should you serve with veal blanquette?
First, we recommend starting with a white wine (since the sauce is white, we avoid pairing meat with red wine, which is not appropriate in this case). Furthermore, wines that are too tannic (like many red wines) do not pair well with the crème fraîche in the recipe. Of course, there are pairings for veal blanquette and red wine. But we wanted to offer you another food and wine pairing suggestion from among the white wines that can enhance this chef's recipe!
We recommend a Pinot Gris Grand Cru Zinnkoepflé. This white wine has a magnificent deep golden color with beautiful legs. The powerful nose of this grape variety reflects the richness of its terroir. There are notes of candied fruit, apricot, and pineapple. On the palate, the balance between freshness and roundness is preserved.
This expressive and sufficiently powerful Alsace wine (too light, a white wine would be no match for this regional dish) will reveal the flavors of this white meat recipe with finesse and just the right amount of acidity, less dry than a Riesling without being too mellow.
Gourmet recipe: Paul Bocuse's traditional veal blanquette.
Veal blanquette is one of France's favorite dishes. Although its origins remain unknown, this traditional dish quickly spread throughout the country, giving rise to various interpretations of the recipe (with or without mushrooms, for example). Today, we would like to share with you the recipe of the great chef Paul Bocuse and give you our wine pairing suggestions.
Ingredients for 6 people:
- 1.5 kg veal flank
- 6 sprigs of flat-leaf parsley
- 1 bay leaf
- 2 large onions
- 4 carrots
- 1 clove
- 2 chicken bouillon cubes
- 1 large leek
- 10 g butter
- 10 g flour
- 500 g thick crème fraîche
- 3 sprigs of chervil
- Fine salt
- Freshly ground pepper
Preparation:
Cut the veal into pieces weighing approximately 50 g and place them in a casserole dish. Cover with water and bring to the boil over a high heat. Gradually remove the foam and impurities that rise to the surface with a ladle.
Tie 3 sprigs of parsley together with the bay leaf. Peel and cut the onions into 8 pieces. Cut the carrots into 3 pieces, then cut each piece in half lengthwise. Place everything in the casserole dish with the cloves and bouillon cubes. Simmer for 40 minutes.
Remove the green part and the root of the leek. Slit the first leaf lengthwise and remove it. Cut the white part into 2-3 cm pieces at an angle.
Cut the tops (if any) off the turnips 10 cm from the bulb. Scrape the soil from the neck, then remove the root; peel and wash them, along with the leek pieces.
Remove the meat and vegetables from the casserole dish with a slotted spoon. Discard the cloves and bouquet garni. Add the turnips and leeks and cook for 17 minutes over a low heat. Remove the vegetables and boil until there are 2 ladlefuls of stock left.
Cream the butter; add the flour to make a roux. Mix a little butter with the broth in the ladle, pour into the pot while whisking. Gradually add the roux.
Pour the cream into the casserole dish and stir for 2 to 3 minutes. Return the meat to the dish and simmer for 10 minutes over low heat. Check the seasoning and add freshly ground pepper.
Pluck 3 sprigs of parsley and chervil. Return all the vegetables to the pan and simmer for a few minutes. Serve on warm plates. Sprinkle with parsley and chervil.
Bon appétit and enjoy!
Source: Best of Paul Bocuse by Christophe Muller.
