Aligote

Aligoté is a white grape used to make dry white wines especially in the burgundy region of france where it was first recorded in the 18th century.

Aligote. Aligoté is burgundy s other white grape more rarely encountered than chardonnay. Don t worry about vintage. Aligoté is most famous as the third grape variety of burgundy a poor cousin of the more prestigious and more profitable chardonnay.

Aligoté is hardly a household name in australia but the grape is a characterful one and it can tolerate very cold conditions and resist disease making it a good prospect for some of the more coolly marginal vineyards. Aligoté is having a bit of a moment. Musigny blanc was half aligoté.

The bourgogne region is where the aligoté grape flourishes best. A 100 bourgogne varietal. After phylloxera most replanted with easier to grow chardonnay and put aligoté on the other side of the road where no one ever planted.

It is also the traditional base ingredient for the kir cocktail. In its native burgundy this cross between pinot noir and gouais blanc grapes was prevalent before phylloxera struck in the late 19th century. Dna profiling has proven it to be a member of the wider pinot family of which chardonnay is also a member.

It was half of corton. Aligot is a dish made from cheese blended into mashed potatoes often with some garlic that is made in l aubrac aveyron cantal lozère occitanie region in the southern massif central of france. Since it is tolerant to cold this variety is also cultivated in eastern european countries.

As i said aligoté goes brilliantly with seafood especially shellfish and lighter white fleshed. This fondue like dish from the aveyron department is a common sight in auvergne restaurants. For aligoté i happen to love the 2014s but others will do nicely.