Bourgogne Aligote

Aligote is the second white grape of Burgundy and can be used to produce Bourgogne Aligote AOC throughout the region. A crossing of Pinot group of grapes with Gouais Blanc, pinning its origin down to Burgundy and surrounding areas, it is thus a sibling of the more illustrious Burgundian white grape Chardonnay. Generally planted in the sites not favouring Chardonnay, it tends to produce light acidic wines which are generally unoaked. It is also used in producing Cremant de Bourgogne. The best examples of Aligote wines are said to originate from the village of Bouzeron, where it has a separate appellation of Bouzeron-Aligote with restricted yields.

This wine was an old gold colour with a fresh crisp nose and a dry acid palate, with the acid persisting to the finish. It went well with some pan-fried prawns with sea salt, but was not so brilliant with some simply fried clams (similar to the way moules a la mariniere is cooked). Of course another popular way with this wine is as an aperitif, with a dollop of creme de cassis - a Kir. But that's for another tidbit, perhaps in a miniseries about wine cups and other mixed drinks with wine.