Aligoté is a white grape variety from Burgundy, France, where it is used to make fresh, high-acid wines. It is often described as Burgundy’s other white grape alongside Chardonnay. Aligoté generally produces lighter-bodied wines with citrus, green apple and floral notes, and it is traditionally used in the aperitif cocktail Kir when mixed with crème de cassis.
Aligoté is most closely associated with Bourgogne Aligoté AOC and the village appellation Bouzeron in the Côte Chalonnaise. Bouzeron is particularly noted for Aligoté, with local selections and site conditions contributing to its identity. The grape is also grown in other parts of Burgundy and in smaller quantities elsewhere.
Typical notes include lemon, green apple, white flowers and sometimes a subtle herbal or almond character. Aligoté usually has high acidity and light to medium body. Stainless-steel fermentation often preserves its freshness, while lees ageing or careful barrel use can add texture to more ambitious examples.
Aligoté pairs well with oysters, shellfish, gougères, escargots, salads and light poultry dishes. Its acidity can cut through fried foods and complement salty snacks. It is also used in Kir, traditionally made with crème de cassis, a blackcurrant liqueur.
Example: serve Bourgogne Aligoté with gougères or oysters, or use it as the wine base for a Kir.
Both are Burgundy white grapes, but Chardonnay can produce a wider range of body and texture, including rich barrel-aged styles. Aligoté is often lighter and more sharply acidic, making it particularly useful as an aperitif and with shellfish.
Chef’s note: Aligoté is not simply an inferior Chardonnay. It has its own fresh, high-acid style and a useful place on a restaurant wine list.
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