- Location
- East Sussex
Sorry Tom, I couldn't resist, but I've genuinely been loving Aligoté for a long time. I started the thread partly as I have been mocked for liking it. There are many rather grand Aligotés, such as Coche-Dury, which I have had on occasion, but I think there are some great wines at far better prices.
When young, and made with high yields, then the term "battery acid" is not far from the mark. But well handled it can even start to taste a little like Chardonnay from certain Burgundian terroirs.
Eeeeeh wen aye were a lad it used tro be Aubert's Bouzeron which was "the one", but for me, it is now supplanted at the top of the pile. My three of the moment are:
In many cases large old oak ageing rounds out the wine, and organic etc production often makes wines of purity and vivacity without the extremely sharp acids of old. You get acidity, but roundness and a bit of texture as well.
What I have not come across (afairecall) is a non-French Aligoté?
What are your own recommended Aligotés, and what do you think of the variety? Although the older writers usually persist with the "often ignored and forgotten by producers" line, I have no doubt that, for several reasons, the variety is making a comeback in its heartland, and has been for a while.
Are there any other grape varieties Aligoté lovers like to use as a substitute?
When young, and made with high yields, then the term "battery acid" is not far from the mark. But well handled it can even start to taste a little like Chardonnay from certain Burgundian terroirs.
Eeeeeh wen aye were a lad it used tro be Aubert's Bouzeron which was "the one", but for me, it is now supplanted at the top of the pile. My three of the moment are:
- De Moor (the posh version if you can find it, but the rare "ordinary" bottling is almost as good);
- Goisot;
- Pataille
In many cases large old oak ageing rounds out the wine, and organic etc production often makes wines of purity and vivacity without the extremely sharp acids of old. You get acidity, but roundness and a bit of texture as well.
What I have not come across (afairecall) is a non-French Aligoté?
What are your own recommended Aligotés, and what do you think of the variety? Although the older writers usually persist with the "often ignored and forgotten by producers" line, I have no doubt that, for several reasons, the variety is making a comeback in its heartland, and has been for a while.
Are there any other grape varieties Aligoté lovers like to use as a substitute?
. Not yet found a Romanian version to take my heart from those I listed above.
