Blanquette de veau (veal stew) and organic wines: what matches?

Blanquette de veau, an emblematic dish of French cuisine, is distinguished by its delicate creamy sauce and tender pieces of veal meat. To complete this gustatory experience, the judicious choice of wine is essential to harmonize the complex flavors of blanquette.

White wines are generally preferred to accompany blanquette de veau:

- Those from the Burgundy region are a very good choice. A Bourgogne bio blanc, such as a Meursault or Puligny-Montrachet, can offer a perfect combination of richness, creamy texture and complex stone fruit aromas. These characteristics combine harmoniously with the blanquette's velvety sauce. A Chardonnay from southern Burgundy, such as a Pouilly-Fuissé, can offer a lovely freshness and subtle minerality that elegantly complements blanquette de veau.

- Other French wine regions also offer interesting options: a dry white from the Jura region, such as an Arbois, we're thinking of the cuvée Fonteneille du domaine de la Pinte, with its notes of hazelnut and white flowers, can create aromatic harmony, or a white wine from the Southwest such as the Cuvée Coucou blanc du Domaine Elian Da Ros, or, more accessible, the Bergerac blanc Fleur de Roche des Hauts de Caillevel.

If exploring beyond France's borders, a Chardonnay from Oregon in the USA or a white from Alto Adige in Italy can also be interesting choices. These wines often feature crisp acidity and fresh fruit aromas that add an extra dimension to the tasting.

Although red wines are less traditionally associated with blanquette de veau, some enthusiasts may find pleasing pairings. A light Pinot Noir, such as a red Burgundy, may be appropriate if a red is preferred, as might a Saumur-Champigny from Domaine Antoine Sanzay or a Chinon from Chateau de Coulaine. However, it's crucial to choose light reds so as not to overpower the subtle flavors of the blanquette.