In North America, Aligoté’s cold-weather tolerance has provided it with homes in Washington State, British Columbia and Ontario, as well as some temperate areas of California. More cold-resistant than its big sister, Chardonnay, Aligoté is widely grown in the cold climes of Eastern European wine-producing countries such as Russia. In Eastern Europe Aligoté is a highly regarded varietal for still and sparkling wines alike. Possessing similar, but less pronounced, character than Chardonnay, it is usually lighter in weight, more acidic and less age worthy. In its Burgundian homeland, this white grape is often restricted to cool hilltops, among other less ideal locations in the Côte D’Or. Aligoté wines from Burgundy command only a fraction of Chardonnay prices for growers. Aligoté’s influence more broadly in France is diminishing and total plantings dropping. Its best expression is in the Bouzeron AOC, located along the northern Read more »

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Aligoté on Snooth

  • Pascal Bouchard Bourgogne Aligoté 2009


    No written review

    Wine review by luca chevalier

  • Pascal Bouchard Bourgogne Aligoté 2007


    No written review

    Wine review by luca chevalier

  • Albert Bichot Bourgogne Aligoté 2009


    No written review

    Wine review by touz

  • Too bad there's not a category like "Wine and Celebrities" that I could post ... Morgon and a Bourgogne Aligote--both French, not exactly locavore. Both were pretty unexciting IMO.  Lots of folks waiting to see what MP ate, but also so many people wanting to talk to him that it was a while before he got near the food.  I was busy talking to a ... Read More

    Forum post in the topic My Dinner with Michael...

  • I hesitated in starting this topic, as I truly believe all wines should pair well to at least some foods.  We all experience a pleasure from those perfect pairings that we discover.. matches made in heaven :-)But what about sipping wine?  And what does that mean to people?   Here in California, it is NOT uncommon to pop open a bottle of wine to ... Read More

    Forum post in the topic "Food" wine vs. "sipping" wine

  • I am making a Bourride Setoise for a dinner party next week- essentially, a bouillabaisse with monk fish, other miscellaneous fishies, and aoli.  I was thinking that a dry rose would be a good match- thoughts?  any other suggestions?  I also would like to keep the cost per bottle under $20. Read More

    Forum post in the topic Is rose the right choice?

  • Roulot Aligote 2008


    No written review

    Wine review by harrip

  • Giraudon Bourgogne Aligote 2009


    The "What to Expect" is right -- the wine is light, herbal and high in acid. It's so light that on the first sip, I thought it was watered down and began to think of the down side of Burgundy where the rumors of adulterated wines exist.At any rate, I guess it's a nice wine but for a few dollars less, there are many better wines, such as Saint B... Read More

    Wine review by danieboi

  • Well I opened a 1997 Domaine Ramonet Batard Montrachet and it is gone....for cookingtonight I made a Kir with it (Creme de cassis - liqueur of blackcurrant) DELICIOUS !!!! Read More

    Forum post in the topic What to do with turned white...

  • This wine was a little too sweet even for me. It did have a great fruity flavor though. Being a novice, I wonder if anyone can recommend a red that is full flavored yet somewhat sweet. Read More

    Forum post in the topic Jam Jar Sweet Shiraz

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