Aligoté

Aligoté is a resilient grape that thrives in cooler climates and less-than-perfect vineyard sites, where other varieties might struggle. It typically produces light-bodied wines with lively, zesty acidity, making it especially refreshing and food-friendly. The grape’s naturally modest sugar levels keep alcohol in check, usually between 11 and 13.5% ABV, while techniques like lees aging or gentle oak use can add a touch of weight and texture. Aligoté Doré, the golden-skinned variant, is prized for its aromatic complexity and depth, while Aligoté Vert offers higher yields but simpler wines. Its small, thin-skinned berries and early ripening nature mean it can be vulnerable to spring frosts and certain vineyard diseases, but in the right hands, Aligoté delivers wines full of energy and character.

Aligoté’s flavor profile is shaped by both its regional roots and the choices winemakers make in the cellar. Across its traditional heartland, you’ll find hallmark notes of green apple, lemon, and lime, underscored by a vibrant, zesty acidity. The mineral edge—often described as flinty or saline—reflects the grape’s affinity for certain soils, while delicate white blossom, acacia, or linden aromas and occasional herbal nuances add complexity. Many examples finish with a subtle, bitter almond note, and while Aligoté is traditionally unoaked to preserve freshness, some producers use neutral or large-format oak for added texture.

• Regional Influence: In classic regions, Aligoté tends to show pronounced minerality and citrus zest, with subtle floral and green notes that speak to its terroir.
• Winemaking Techniques: Lees aging can introduce layers of hazelnut, almond, or brioche, adding depth without overshadowing the grape’s natural brightness. When malolactic fermentation is employed, a touch of creaminess or buttery richness may soften the wine’s sharp edge.

Aligoté’s character varies dramatically depending on where it’s grown, with each region bringing out a distinct expression of the grape’s hallmark freshness and vibrancy.

• Burgundy, France: The historic heartland of Aligoté, especially in the Bourgogne Aligoté AOC, where the wines are crisp, citrus-driven, and best enjoyed young for their pure, lively flavors.
• Bouzeron, Côte Chalonnaise: The only village-level AOC dedicated to Aligoté, Bouzeron showcases a more refined and concentrated style, often with floral aromatics and a deeper mineral core thanks to marl-rich soils.
• Bulgaria: Home to more Aligoté vineyards than Burgundy, Bulgaria crafts bright, high-acid wines—mainly in the Stara Zagora Province—highlighting the varietal’s adaptability to cool climates.
• Washington State, USA: Here, Aligoté thrives in cooler sites, producing zesty, fruit-forward wines that echo the grape’s Burgundian roots while adding a New World twist.

Aligoté’s crisp acidity and vibrant character make it a versatile companion at the table, enhancing a range of dishes from the sea to the charcuterie board.

• Seafood and Shellfish: Aligoté’s lively freshness is a classic match for oysters, grilled fish, and shrimp, as its saline undertones amplify the briny and delicate flavors of the sea.
• Goat Cheese and Charcuterie: The wine’s sharp, clean profile balances the tang of goat cheese and cuts through the richness of cured meats and traditional Burgundian Jambon Persillé, refreshing the palate with every sip.
• Salads, White Meats, and Asian Cuisine: Whether paired with vinaigrette-dressed salads, roast poultry, or pork, Aligoté’s acidity brightens lighter fare and also brings harmony to the bold, savory notes found in many Asian dishes.

• Serving Temperature: Chill Aligoté between 10–12 °C (50–54 °F) to highlight its crisp, lively character.
• Glassware: Use a classic white wine glass with a medium-sized bowl and slightly tapered rim to focus the delicate aromas and keep the wine cool.
• Decanting: Most young Aligoté wines don’t require decanting, but older or more complex bottles may benefit from a short aeration to soften acidity and open up the bouquet.
• Aging Potential: Enjoy most Bourgogne Aligoté young (within 3–4 years), though top-quality examples—especially from Bouzeron—can develop well for 5–10 years.
• Storage: Store in a cool, dark place at 12–17 °C (53–62 °F) with steady humidity (65–75%). If sealed with a cork, lay bottles on their side.