White grape variety
Aligoté
Burgundy’s other white grape: lean, high-acid and long dismissed, now increasingly taken seriously.
What is Aligoté?
Aligoté is traditionally the base of Kir, mixed with crème de cassis — a use that says a good deal about its historic reputation.
Old-vine Aligoté from good sites, particularly in Bouzeron, has been reappraised and produces taut, mineral wine of genuine interest.
Burgundy, another Pinot × Gouais Blanc crossing.
The Vitis International Variety Catalogue, maintained by the Julius Kühn Institute, holds this variety as accession 312 under the prime name ALIGOTE, with berry skin colour blanc and country of origin france, and the pedigree "HEUNISCH WEISS X PINOT". Checked 2026-08-17.
What it tastes like
This is the envelope across every expression of Aligoté, not a description of one bottle. Wide ranges are the honest answer.
| Dimension | Typical | Range | Variation |
|---|---|---|---|
| Sweetness | low | Consistent | |
| Acidity | high | Some variation | |
| Alcohol | medium | Some variation | |
| Body | low-medium | Some variation | |
| Fruit intensity | medium | Some variation | |
| Aromatic intensity | medium | Consistent | |
| Oak influence | low-medium | Some variation | |
| Savoury character | medium | Some variation | |
| Floral character | low | Consistent | |
| Herbal / green character | low | Consistent | |
| Spice | low | Consistent | |
| Earthy character | low | Consistent | |
| Perceived freshness | high | Some variation | |
| Texture | medium | Consistent |
Common flavours
Wines made from it
The same grape in different places and different hands. These are where the wide ranges above resolve into something specific.
Where it grows
If you like Aligoté, try…
Every suggestion says why it is connected and what will be different.
Closest matches
What is most like this?
Chablis
Both are lean, high-acid, mineral Burgundian whites.
More depth and concentration, at a much higher price.
Alpine white
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be leaner and more cutting, and lighter in alcohol.
Picpoul de Pinet
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be less oaky, and leaner and more cutting.
Similar but lighter
Something like this, but lighter?
Jacquère
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be less oaky, and more neutral and subtle.
Hondarrabi Zuri
The structural profile is close across body, acidity and tannin.
Expect it to be more sparkling, and less oaky.
Txakoli
The structural profile is close across body, acidity and tannin.
Expect it to be more sparkling, and less oaky.
Similar but lower in alcohol
Something like this, but less alcoholic?
Alpine white
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be leaner and more cutting.
Hunter Valley Semillon
The structural profile is close across body, acidity and tannin.
Expect it to be less oaky, and lighter in alcohol.
Colombard
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be less oaky, and more fruit-driven.
Similar but fuller
Something like this, but richer?
Chablis
Both are lean, high-acid, mineral Burgundian whites.
More depth and concentration, at a much higher price.
Jura Savagnin and Chardonnay
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more savoury, and broader and softer.
Altesse
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be less oaky, and softer and rounder.
What to eat with it
Ranked by WineHQ's pairing engine, which reasons from the structure of the dish.
Fillet steak
Works because the finished dish, not the raw ingredient, sets the target.
Salmon
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Salmon in a cream sauce
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Trout
Works because low tannin avoids the metallic interaction with fish.
Turkey
Works because the finished dish, not the raw ingredient, sets the target.
Vegetarian dishes
Works because the dish is acidic, and a lower-acid wine would taste flat beside it.
How to serve it
Temperature
9–12°C
48–54°F · Fridge cold
From a 20°C room, roughly two to three hours in the fridge, or about 20 minutes in a bucket of ice and water.
Decanting
No need to decant
Nothing about this wine suggests it needs decanting. Light, aromatic and sparkling wines generally lose more than they gain.
Glass
Universal wine glass
A medium tulip-shaped glass handles almost everything well. If you own one set of glasses, this is the set to own — the difference between a good universal glass and a grape-specific one is far smaller than the difference between a good glass and a bad one.
Ageing
Most wines made from this grape are for drinking now, but certain styles reward keeping.
Burgundy’s other white, long dismissed and increasingly taken seriously. Standard Bourgogne Aligoté is for drinking young; old-vine bottlings from Bouzeron and from growers who treat it properly hold five years or more and gain a nutty depth.
Family tree
Established by DNA analysis. Ampelography alone could not have found these relationships.
Parents
Sources
Sources consulted
- Vitis International Variety Catalogue (VIVC) — Julius Kühn-Institut, Institute for Grapevine Breeding Geilweilerhof
- Institut national de l’origine et de la qualité (INAO) — INAO, France