Burgundy’s Overlooked ‘Other’ White Wine
by L.M. Archer, FWS | Bourgogne ML
My instructor at BIVB once described Chardonnay as the drama-free, fair-haired child that gets along with everyone. But every family has at least one problem child passed over in lieu of a more popular one.
In Burgundy, it’s Aligoté, Burgundy’s ‘other’ white varietal, a more angular version of sibling Chardonnay. A thin-skinned, rather tart white grape grown in Burgundy, styles vary from unctuous to austere.
While Chardonnay dazzles wine lovers from Chablis to the Mâconnais, Aligoté resides primarily in the Côte Chalonnaise village of Bouzeron. Notably, the village grows the superior Aligoté Doré varietal, rather than the lesser clone, Aligoté Vert.
This does not mean that other areas of Burgundy do not cultivate Aligoté. Pockets of producers include Alice + Olivier de Moor of St. Bris in Chablis, Domaine Naudin-Ferrand of Magny-les-Villers, which straddles Hautes Côtes de Beaune and Hautes Côtes de Nuits, and Domaine Ponsot, Burgundy’s only Premier Cru Aligoté from Monts Luisants in Morey-Saint-Denis. I’ve also discovered some fuller, more luxurious Aligotés produced in Meursault.
One must admire Aligoté’s perseverance. Despite relegation to blending, segregation to Burgundy’s Bouzeron, and integration into the Kir Royale, Aligoté endures, and may yet prevail. With global warming on the rise, interest in this early-ripening grape increases across the wine region. (S)he who laughs last, may indeed laugh best.
A. & P. de Villaine counts at the top of Bouzeron’s Aligoté producers, today’s featured wine. If the name sounds familiar, the ‘A’ in A. & P. de Villaine stands for Aubert de Villaine of fabled Domaine de la Romanée-Conti in Cote d’Or; his nephew Pierre de Benoist directs the domaine.
Tasting Notes
Wine: Domaine A. et P. de Villaine Bouzeron Aligoté
Vintage: 2014
Alcohol: 12.5%
Price: $32
Spec (Note: Thanks to Soif Wine and Bar in Santa Cruz for stocking this wine.)
Robe: Clear, pale gold hue.
Nez: Discrete notes of mustard blossom, lemon, fleurs blanches.
Bouche: Tart lemon zest, bright minerality; dry, light-bodied, vivacious.
“Recipes from the Châteaux of Burgundy” contain 102 authentic recipes from Burgundy’s domaines.
" data-orig-size="3024,3024" title="Recipes from the Châteaux of Burgundy" data-image-title="Recipes from the Châteaux of Burgundy" data-orig-file="https://binnotes.files.wordpress.com/2017/05/img_1122.jpg" style="width: 696px; height: 696px;" itemprop="http://schema.org/image" height="696" width="696" data-medium-file="https://binnotes.files.wordpress.com/2017/05/img_1122.jpg?w=300" data-original-height="696" alt="Recipes from the Châteaux of Burgundy, Giles & Bleuzen du Pontavice. Photographs: Claude Herlédan. Editions Ouest-France." data-original-width="696" data-image-meta="{"aperture":"1.8","credit":"","camera":"iPhone 7","caption":"","created_timestamp":"1497009650","copyright":"","focal_length":"3.99","iso":"50","shutter_speed":"0.066666666666667","title":"","orientation":"1"}" data-large-file="https://binnotes.files.wordpress.com/2017/05/img_1122.jpg?w=700" /> Recipes from the Châteaux of Burgundy, Giles & Bleuzen du Pontavice. Photographs: Claude Herlédan. Editions Ouest-France.I’ve chosen to pair this wine with a traditional recipe for gougères (cheese puff pastries) featured in the authentic French cookbook “Recipes from the Châteaux of Burgundy” by Gilles and Bleuzen du Pontavice, with photos by Claude Herlédan.
“Aunt Thérèse’s gourgères,” pg. 61
“50 cl. milk, 5 g. salt, 125 g. butter. Bring these ingredients to the boil. Remove from the heat and add 250 g. of flour. Stir for a minute over the heat to dry out the pastry. Remove from the heat and add eight (8) eggs, two by two, followed by 125 g of diced gruyere. Put into a greased ring-shaped baking tin or in small heaps onto a greased baking sheet. Bake in a hot oven.”
The recipe omits oven temperature ( Try 450 F.)
Good luck improvising with your own cheese variations – part of the charm of using these old recipes.
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June 17th 2017
concludes my guest hosting of
The French #Winophiles
A Virtual Tour of Burgundy, Part 2: Côte Chalonnaise, Mâconnais & Beaujolais.
Here’s the Tour Guide for Part 2:
Jeff Burrows of FoodWineClick serves up “Salmon and Morels with the Domaine Wines of Louis Max.”
Jill Barth of L’Occasion shares “Historic Vineyards of Burgundy.”
Michelle Williams of Rockin Red Blog regales us with: “A Journey Through Burgundy Part 2, Exploring Mâconnais with #Winophiles.”
Gwendolyn Lawrence Alley of Wine Predator takes on: “Bourgogne with Beef Bourguignon from an Instant Pot.”
Lynn Gowdy of Savor the Harvest steers us through “Navigating Southern Burgundy: Mâconnaise and Beaujolais.”
Camilla Mann of Culinary Adventures with Cam tipples through “Touring Burgundy by Glass: It’s the End of the School Year and I Need a Drink!”
Jane Niemeyer of Always Ravenous explores “Discovering Rully Chardonnay + Bouzeron Aligoté in Burgundy’s Côte Chalonnaise.”
Nicole Ruiz Hudson of Somm’s Table schools us with “Cooking to the Wine: Jean-Marc Brocard Sainte Claire Chablis with Clam and Burrata Pizza.”
Wendy Klik of A Day in the Life on the Farm dips her toe in “Provence meets Burgundy.”
Lauren Walsh of The Swirling Dervish swirls up “Mercurey Rising: Pinot Noir from Burgundy’s Côte Chalonnaise.”
Link to the Virtual Tour of Burgundy, Part 1
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