Aligoté

Photo from Shizouka Gourmet

The name comes from the word “Gôt” which is a synonymous of Gouais (another grape varietal similar in appearance). Aligoté wines are known to be slightly high in acidity making them fairly tart, low in tannin, and fresh. Aligoté wines are drunk young, because they age quickly.

Colour: Orange-white

Frequency: Fairly known around the world.

Synonyms: Griset Blanc (Beaune), Plants gris (Meursault), Plant de trois raisins (north of Dijon), Vert blanc (Jura). In Italy “Carcairone blanc” or “Pistone”.

Origin: Burgundy (France)

Maturity: 1st period

Sensitivity to diseases: downy mildew, black rot, grey rot, and anthracnose  (caused by fungus Colletotrichum  or Gloeosporium, symptoms are colour spots on the leaves and berries, it kills tissues).

Areas Cultivated: France → Burgundy (essential area) appellation “Bourgogne Aligoté”, Jura, Savoie, Valée de la Drome  appellation “Chatillon-en-diois”.

Romania, Russia, Bulgaria, Switzerland, California and Chile

Where (map): France, Romania, Russia, Bulgaria, Switzerland, California and Chile.

Types of Wines [profile]: – Pointe vers des profils types = Fiches archivées de dégustation

Types of wine: white wines dry mainly, or sparkling when blended.

Facts and tips:

  • Aligoté is sometimes confused with Melon or Riesling Italian.
  • Mix with blackcurrant liquor (= crème de cassis) Aligoté is the well-known aperitif “Kir”.
  • Aligoté wines are under the name of “Bourgogne Aligoté” and not from the village they are made. There is an exception: the village of Bouzeron (Saone et Loire), Appellation Communale.
  • Aligoté is often blended with Chardonnay.
  • Aligoté is part of the Crémant de Bourgogne process.

Our reference(s):

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