Tuesday, June 5, 2018

Hooray Hooray, for Aligote!


The New York Times has an article today (Tuesday, 5 June) on the other white grape of Burgundy. That would not be Chardonnay...

That would be aligoté, a grape struggling to shake its bad reputation — pervasively believed to be thin, acidic and good for little else beyond serving as a base for kir, an aperitif in which white wine is blended with crème de cassis. This month, I hope, we will instead see the greater potential of the grape is by drinking some very good aligotés.
Wine School: Your Next Lesson: Aligote 

Ha! Get on board, New York Times! We have long offered an Aligote: that would be from Jed Steele, his Shooting Star variation from Washington State, a wine akin in style to a Pinot Gris, but with a bit brighter fruit than most of those.

We recently picked up another Aligote, this one from Michel Sarrazin of Burgundy. Here's what their website has to say about the wine:
Hand-harvested. Fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Aged 80% in tank and 20% in new, 500L oak barrels. Bottled unfined and unfiltered.
Aromas of red apples, fresh lemon zest, wild owers. Fresh and light, and flavorful; lemons and limes and sea salt.
Domaine Sarrazin: Bourgogne Aligote
This is not a heavy wine, so it will pair nicely with almost all seafood. We recently had some Ahi Tuna with a yogurt sauce laced with lime, the would have been a perfect accompaniment. Even better: scallops ceviche!