Burgundy’s Overlooked ‘Other’ White Wine

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 AligotĂ©, 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 AligotĂ©. Pockets of producers include Alice + Olivier de Moor of St. Bris in Chablis, Domaine Naudin-Ferrand of Magny-les-Villers, which straddles Hautes CĂ´tes de Beaune and Hautes CĂ´tes de Nuits, and Domaine Ponsot, Burgundy’s only Premier Cru AligotĂ© from Monts Luisants in Morey-Saint-Denis. I’ve also discovered some fuller, more luxurious AligotĂ©s produced in Meursault.

One must admire AligotĂ©’s perseverance. Despite relegation to blending, segregation to Burgundy’s Bouzeron, and integration into the Kir Royale, AligotĂ© 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 AligotĂ© 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 RomanĂ©e-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.

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 HerlĂ©dan.

“Aunt ThĂ©rèse’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 Mâcon.”

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.

Jane Niemeyer of Always Ravenous explores Discovering Rully Chardonnay + Bouzeron AligotĂ© in Burgundy’s CĂ´te 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 CĂ´te Chalonnaise.”

Link to the Virtual Tour of Burgundy, Part 1

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I want to hear from you! Please leave your comments below. Cheers!

Copyrighted 2017 L.M. Archer | binNotes | redThread™. All Rights Reserved

A Tour of Burgundy, Part 2 | Not Too Late to Join Us June 17th!

Greetings! I’m away June 14th – June 18th at 2017 Celebrate Walla Walla Wine

but wanted to remind you:

I’ll still be hosting The French #Winophiles 

Tour of Burgundy, Part 2 – June 17th – 10 a CST

Scroll below for the Tour Guide…and a few fun facts!

This month the #Winophiles’ ‘virtual’ Tour of Burgundy wends its way south through the CĂ´te Chalonnaise, Mâconnais and Beaujolais subregions.

A Few Facts about the CĂ´te Chalonnaise:

  • Contains irregular slopes with varying expositions, not always eastern facing, often separated by fields, woodlands and pastures, rather than a continuation of the CĂ´te d’Or.
  • Also includes the Couchois, five communes east of CĂ´te Chalonnaise known for producing robust, expressive Bourgogne Rouge and Blanc regional wines.
  • Contains no Grand Crus.
  • Production: ~62% red, 38% white
  • Principal Varietals: Pinot Noir, Chardonnay, AligotĂ©, Gamay (Gamay used in regional AOC’s Bourgogne Grand Ordinaire and Passe-Tout-Grains.)
  • Derives its name from the industrial, non-vinious village Chalon-sur-SaĂ´ne.
  • Principal communes:
    • Rully: Northern village renown for crĂ©mant de Bourgogne; also produces reds and whites.
    • Bouzeron:  Primary source for Burgundy’s finest AligotĂ©.
    • Mercurey: Producer of high-quality reds on par with some of CĂ´te d’Or’s finest premier crus.
    • Givry: Another producer of quality value red wines.
    • Montagny: Southern aromatic white wine-producing village.

A Few Facts about the Mâconnais

  • Considered the true start of “Southern Burgundy,” with a warmer climate than Northern Burgundy, and featuring more Romanesque architecture.
  • Undulating hills crescendo southward into massive rock outcroppings, including the famous rocks of Vergisson and SolutrĂ© (seen above.)
  • Contains no Grand Crus.
  • 85% vineyards planted to Chardonnay.
  • Major producer of quality white wines, as well as rustic reds sourced made mostly from Gamay.
  • Principal Communes:
    • Pouilly-FuissĂ©
    • Pouilly-Vinzelles
    • Pouilly-LochĂ©
    • Saint-VĂ©ran
    • VirĂ©-ClessĂ©

A Few Facts about Beaujolais

  • Technically part of the RhĂ´ne Department, but administratively under the aegis of Burgundy.
  • Bordered by Mâcon in the north and Lyon in the south.
  • Soils include granite and schist in the north, and broken yellow limestone known as Pierres DorĂ©es (Golden Stones), clay and limestone in the south.
  • Boasts 10 Cru AOC’s:
    • Brouilly
    • ChĂ©nas
    • Chiroubles
    • CĂ´te de Brouilly
    • Fleurie
    • JuliĂ©nas
    • Morgon
    • Moulin-Ă -Vent
    • RĂ©gniĂ©
    • Saint-Amour
  • The birthplace of ‘Beaujolais Nouveau,’ a post-harvest release begun in 1970 and celebrated  the 3rd Thursday of November each year.
  • Gamay comprised most Beaujolais rouge, mostly produced by carbonic maceration.

Link here more about #Winophiles virtual Tour of Burgundy.

Link here for #Winophiles Travel Guide to Burgundy | Part I.

About the French #Winophiles:

The French  #Winophiles are a group of wine writers and bloggers that love French wine.

Each month we focus on an area or aspect of French wine. Topics include regions, routes, food, travel, history, profiles, tastings…we expand widely and seek to learn.

Here’s the French #Winophiles’ Tasty Tour Guide

for the virtual

Tour of Burgundy- Part 2 | Hashtag #Winophiles

 Saturday, June 17th, 2017 – 8 a PST | 10 a CST | 11 a EST:

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 AligotĂ© in Burgundy’s CĂ´te 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 CĂ´te Chalonnaise.”

L.M. Archer of binnotes.com pours forth on “Burgundy’s Overlooked ‘Other’ White Wine.”

❦

I want to hear from you! Please leave your comments below. Cheers!

Copyrighted 2017 binNotes | red Thread™.  All Rights Reserved.