Let's make Aligote famous together

This summer, let's make Aligote famous again together.

Did you know that Aligote, born in France in Burgundy, and crosses between Pinot Noir and Gouais blanc, and the second-planted grape variety in Burgundy after Chardonnay?

Aligote was almost abandoned in France because the King of whites, Chardonnay, didn’t even give it any chance. Yes, it was hard to compete with wines, which impressed Duma and other famous people, past and present. Aligote is left as the second ingredient for the Kir cocktail. 
However, the time is changing, and people's tastes are too. 
Overpresented, overpopular and overpriced, sometimes overoaked, sometimes without any expression, Chardonnay has tired its fans, especially those who are seeking authenticity and uniqueness, who want to get a new wine experience.

Does it mean the time for Aligote has become?

Let's try to solve this together.

To be native to the prominent wine region, Aligote became widely popular far from Burgundy. It has found its new home and popularity, especially in Eastern European wine regions such as Ukraine.  Being good resistant to cold climates, Aligote shows outstanding results in Ukraine and gives wines with a special crisp and zesty flavour, which is so in demand at this time. Some of the samples show the complexity and vibrancy of citrus with floral notes. 

In Ukraine, Aligote is one of the significant white grapes as wine growers use it as a primary mono grape for its wines, however, they use it for adding to blends as well. One of the best examples of blending with Aligote is the white wine Artania from Beykush winery. 
Winemakers from across widely do experiments with Aligote,  as Ihor Petrenko from Biologist winery with natural approaches for producing, also with ageing in different types of oaks: French and Ukrainian, new and old or mixing all of those. As an outcome, they get authentic wines with character, which could benefit you with a nice experience.

What about food pairing? 

Sure, wine with food might lift your experience significantly, and that's what you should do with Aligote.
Aligote has huge potential with paired with all types of seafood and fatty fish. If you are in oysters, Aligote crisp is one of the best pairings with oysters. Its acidity and minerality combine perfectly with raw clams or fish tartar. 
Looking pair of grilled fish? Why not try with aged Aligote, a complex, structured wine with notes of baked bread, peaches, and field flowers.

So this summer, let's make Aligote famous together and toast to its authenticity. Let's allow Aligote to show us all its potential and differences, which were abandoned at home and rediscovered in Ukraine.

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