Which wine to choose with veal blanquette?

Ingredients

• Veal shoulder and breast 1.5 kg
• Carrots 3
• Onion studded with 2 cloves 1
• Bouquet garni 1
• Button mushrooms 300 g
• Pearl onions 200 g
• Butter 50 g
• Flour 40 g
• Thick crème fraîche 20 cl
• Egg yolk 1
• Lemon 1/2
• White rice 400 g

Preparation

1. Cut the meat into pieces, put it in a casserole dish, cover with cold water and bring to the boil. Skim.
2. Add the carrots cut into chunks, the studded onion and the bouquet garni. Season with salt and pepper and simmer for 1 hr 30 over a low heat.
3. Sauté the mushrooms and pearl onions in a knob of butter, then set aside.
4. Remove the meat and carrots, and strain the stock.
5. Make a roux with the butter and flour, then add 75 cl of stock, whisking until it thickens.
6. Off the heat, bind the sauce with the cream, egg yolk and lemon juice. Add the meat, carrots, mushrooms and onions, reheat without boiling and serve with the rice.