White or Red with Blanquette de Veau?
Some say red because it is veal and others say white because it is a creamy stew of unbrowned veal with a sauce of mushrooms, onions, cream and stock. We like Burgundies. thank you.
«Some say red because it is veal»
Don't understand this reasoning. Veal is a white meat and quite delicate/bland, making it a good foil for whites and light reds. And in the case of blanquette de veau, it's not darkened by browning and is served with a cream sauce, making it even more white-friendly.
So, for me, rich whites rule: Burgundies from the south (Rully, Pouilly-Fuissé, Givry, etc.) more than the north (Chablis, etc.) and similar Chards from elsewhere (e.g. the Jura). Tokay Pinot Gris. Sancerres that avoid grassiness and sharpness (Mellot's Cuvée Edmond is fine albeit pricey example). If you're not allergic to the style, aged vin jaune can make an exquisite match.
If forced to go red, look for light and supple: one of the lighter Beaujolais crus (e.g. Fleurie), Pinot Noir from Sancerre or Alsace, etc.
I would go with a rich, maybe even slightly oxidized, white or a light red. There is a phenomenal intnetionally oxidized white Burgundy whose name escapes me right now that would pair very well here. (I'm not certain about most other White Burgundies, though.) Otherwise, White Rhones that are mostly Roussanne / Marssanne (so white Hermitage, but not most Condrieus or CdPs apart from the wonderful Beaucastels) would be terrific. As would any of the artisnal orange wines of Italy such as those produced by Paolo Bea, Coenobium, Damijan, Gravner, or Radikon.
For red I would go with a brighter fruit forward, high acid wine. Barbera, Beaujolais, or a bright Red Burgundy (such as Volnay) made with whole cluster fermentation are the three that come to mind instantly.
Thank you carsell and whiner for your interesting and thoughtful replies. Pouilly-Fuisse is one of my favorites so it will probably appear somewhere in our dinner, maybe with the blanquette, maybe with another course. My husband bought some Mersault - how would that work with blanquette? I will definetely try to find and taste some of the other selections you both mentionned. They sound very interesting and I would like to extend my knowledge. Thanks.