The grape. The Aligoté grape originated in the crossing of Pinot Noir and Gouais (a Gaulish grape varietal) that no longer exists today. The Aligoté grown in Bouzeron is said to be golden: when the grapes ripen in the sin, their skins, which are less thick than the traditional Aligoté grown elsewhere in Bourgogne, take on a golden hue and this allows a better alcohol/acidity balance during ripening.

Here, a little plot in Burgundy, Bouzeron is a white wine appellation only, specializing in the grape Aligoté. In the glass, its color - pale gold verging on watery green - may deepen to light straw. The nose evokes acacia, white flowers, and hazel-bordered country lanes. Flinty mineral notes and lemon complete a classic bouquet, to which may sometimes be added a discreet touch of honey or warm croissant. On the palate, its meaty, well-built body and luxurious vivacity brings out the distinct personality of the Aligoté grape. Minor differences in character depend on terroir.

Taste and Pairing: At once rounded and sprightly - a superb synthesis - this enjoyable and delicately powerful wine contributes lemony notes to oysters and matches their saltiness with its steady minerality. The same goes for cod roe (tarama), and crustaceans, steamed or in a cheese sauce. Its fullness enhances veal or poultry in white or cream sauce, and a mushroom risotto would also respond nicely to its aromatic persistence. It may also be served as a pre-dinner drink with savory puff pastries (gougères), or with dishes such as the burgundian specialty of cold ham with parsely (jambon persillé), mixed salads, or quiches. It goes perfectly well with most types of goat cheese, as well as with Beaufort, Comté or Cîteaux.

WW 93 pt