I'll make this as brief as possible. For dinner tonight, I'm having 6 people over for their choice of braised chicken or veal cannelloni. The cannelloni will be stuffed with ricotta, spinach, thyme, the shredded braised meats, and mushrooms (morels in the case of the veal, and porcinis for the chicken).
This will be served with a cream sauce made from the strained braising liquids, the mushroom stock (from reconsituting the dried mushrooms), roux, and heavy cream.
My initial thoughts were Burgundy, or given all the cream which begs for acidity, a red Sancerre or NZ PN.
However, I haven't discounted the possibility that some whites would work here too.
What do you think? I'm looking for ideas!
Chris