Aligote? Aligote! An experiment in white wine

[Michel Abood]

So I finally found it. Not that I was really looking that hard, but I had always wanted to taste de Villaine's famed Aligote. OK, maybe not famed, but enough folks told me this was a good version that I figured I'd grab a bottle if I saw one. Lo and behold, in the food and wine wasteland that is Southern Florida, I discovered this at a gem of a store in Fort Lauderdale (Wine Warehouse). This grape usually doesn't make awe-inspiring or even interesting wines, but, as with all things, something good can come of it in the right hands. And despite the insinuations of those around me, I actually do have an open palate (and mind!).

So here we go...

-2005 de Villaine Bouzeron Aligote
At first sniff, this somewhat deep golden colored wine offers hints of wax and white flowers, wrapped in Granny Smith apples, but ripe ones. On the palate, it's got an interestingly waxy mouthfeel, reminding me of Chenin, but with more lemon and ripe apple taste than the Loire's grape. As it breathes, more lemons and some almonds show up to drift in the air above the wine, and similar aspects appear on the palate. The acidity was a bit shrill, but the riper notes kept it in check, and the finish was somewhat long.

Not bad, an interesting experiment. Glad I tried it, though I'll only buy it again to spoof someone at a blind tasting. Evil mastermind that I am, of course.
Cheers!

 

[Florida Jim]

I feel about the same; good, but not to my taste enough to buy again.
de Villaine's other whites, however, are another matter entire.
Best, Jim

 

[Keith Levenberg]

Better in a kir, though, ain't it?

 

[slaton]

I've only tasted the rather severe 2006, but I loved it.

 

[Michel Abood]

originally posted by Keith Levenberg:
Better in a kir, though, ain't it?

Not necessarily. I liked it, I found it interesting and pleasant.

 

[Rahsaan]

originally posted by Michel Abood:

originally posted by Keith Levenberg:
Better in a kir, though, ain't it?

Not necessarily. I liked it, I found it interesting and pleasant.

And probably expensive for a kir. No?

 

[mlawton]

A kir without bubbles is like a whopper sans cheese.

 

[Rahsaan]

originally posted by mlawton:
A kir without bubbles is like a whopper sans cheese.

As someone who has spent time in France, you should know that technically and pedantically speaking there is no such thing as a kir with bubbles.

Unless someone drinks through a straw and enjoys blowing..

 

[mlawton]

originally posted by Rahsaan:

originally posted by mlawton:
A kir without bubbles is like a whopper sans cheese.

As someone who has spent time in France, you should know that technically and pedantically speaking there is no such thing as a kir with bubbles.

Unless someone drinks through a straw and enjoys blowing..

Rahsaan, I think you missed the point. But jokes are much funnier when explained, so here goes:

I was making a play on the terms "Kir Royale" and "Royale with Cheese" with a nod to Brett, Vincent and and Jules' conversation in the 1994 movie "Pulp Fiction", as below:

Jules: Well, if you like burgers give 'em a try sometime. I can't usually get 'em myself because my girlfriend's a vegitarian which pretty much makes me a vegitarian. But I do love the taste of a good burger. Mm-mm-mm. You know what they call a Quarter Pounder with cheese in France?
Brett: No.
Jules: Tell 'em, Vincent.
Vincent: A Royale with cheese.
Jules: A Royale with cheese! You know why they call it that?
Brett: Because of the metric system?
Jules: Check out the big brain on Brett! You're a smart motherfucker. That's right. The metric system.

 

[Rahsaan]

originally posted by mlawton:
Rahsaan, I think you missed the point.

I don't eat meat and have never seen a Whopper in person. (Hence my inability to quickly/properly digest Pulp Fiction dialogue)

 

[Bill Averett]

originally posted by mlawton:

originally posted by Rahsaan:

originally posted by mlawton:
A kir without bubbles is like a whopper sans cheese.

As someone who has spent time in France, you should know that technically and pedantically speaking there is no such thing as a kir with bubbles.

Unless someone drinks through a straw and enjoys blowing..

Rahsaan, I think you missed the point. But jokes are much funnier when explained, so here goes:

I was making a play on the terms "Kir Royale" and "Royale with Cheese" with a nod to Brett, Vincent and and Jules' conversation in the 1994 movie "Pulp Fiction", as below:

Jules: Well, if you like burgers give 'em a try sometime. I can't usually get 'em myself because my girlfriend's a vegitarian which pretty much makes me a vegitarian. But I do love the taste of a good burger. Mm-mm-mm. You know what they call a Quarter Pounder with cheese in France?
Brett: No.
Jules: Tell 'em, Vincent.
Vincent: A Royale with cheese.
Jules: A Royale with cheese! You know why they call it that?
Brett: Because of the metric system?
Jules: Check out the big brain on Brett! You're a smart motherfucker. That's right. The metric system.

Finally!!! A great reference to something other than Dune!

 

[Chris Coad]

Man, I could really go for a Whopper right about now.

 

[Rahsaan]

originally posted by mlawton: I was making a play on the terms "Kir Royale" and "Royale with Cheese" with a nod to Brett, Vincent and and Jules' conversation in the 1994 movie "Pulp Fiction"

Yes, I remembered the movie after your mention of my joke-missing.

Nice one.

 

[Claude Kolm]

originally posted by Michel Abood:
This grape usually doesn't make awe-inspiring or even interesting wines

Michel -- I strongly disagree. It sounds to me as though you don't have much experience with Aligot and are just repeating something that someone else without much experience wrote because everyone thought that Aligot was good only for Kir. Kind of like the people who say all Beaujolais is drek. Try drinking some of the better ones, e.g., Ponsot's Morey-Clos des Monts Luisants (but it needs at least 10 years to become interesting), Lafarge's two versions, Rollin's, Pierre Morey's, as well as de Villaine's Bouzeron and try them in different vintages and different ages and from good vegetal material grown in the right terroirs and you may come around to a different opinion.

BTW, I'm surprised you never tried de Villaine's Bouzeron in Beaune -- it's in most of the restaurants with good wine lists, often by the glass.

 

[Levi Dalton]

Rahsaan, I think you missed the point. But jokes are much funnier when explained, so here goes:

I was making a play on the terms "Kir Royale" and "Royale with Cheese" with a nod to Brett, Vincent and and Jules' conversation in the 1994 movie "Pulp Fiction", as below:

Jules: Well, if you like burgers give 'em a try sometime. I can't usually get 'em myself because my girlfriend's a vegitarian which pretty much makes me a vegitarian. But I do love the taste of a good burger. Mm-mm-mm. You know what they call a Quarter Pounder with cheese in France?
Brett: No.
Jules: Tell 'em, Vincent.
Vincent: A Royale with cheese.
Jules: A Royale with cheese! You know why they call it that?
Brett: Because of the metric system?
Jules: Check out the big brain on Brett! You're a smart motherfucker. That's right. The metric system.

Is this word for word? Because I thought his name was Brad not Brett, and the line went "I do like me a tasty burger". I guess I am wrong. I will have to go back and watch.

 

[Levi Dalton]

originally posted by Levi Dalton:

Rahsaan, I think you missed the point. But jokes are much funnier when explained, so here goes:

I was making a play on the terms "Kir Royale" and "Royale with Cheese" with a nod to Brett, Vincent and and Jules' conversation in the 1994 movie "Pulp Fiction", as below:

Jules: Well, if you like burgers give 'em a try sometime. I can't usually get 'em myself because my girlfriend's a vegitarian which pretty much makes me a vegitarian. But I do love the taste of a good burger. Mm-mm-mm. You know what they call a Quarter Pounder with cheese in France?
Brett: No.
Jules: Tell 'em, Vincent.
Vincent: A Royale with cheese.
Jules: A Royale with cheese! You know why they call it that?
Brett: Because of the metric system?
Jules: Check out the big brain on Brett! You're a smart motherfucker. That's right. The metric system.

Is this word for word? Because I thought his name was Brad not Brett, and the line went "I do like me a tasty burger". I guess I am wrong. I will have to go back and watch.

What about you, Flock of Seagulls?

 

[mlawton]

originally posted by Levi Dalton:

Rahsaan, I think you missed the point. But jokes are much funnier when explained, so here goes:

I was making a play on the terms "Kir Royale" and "Royale with Cheese" with a nod to Brett, Vincent and and Jules' conversation in the 1994 movie "Pulp Fiction", as below:

Jules: Well, if you like burgers give 'em a try sometime. I can't usually get 'em myself because my girlfriend's a vegitarian which pretty much makes me a vegitarian. But I do love the taste of a good burger. Mm-mm-mm. You know what they call a Quarter Pounder with cheese in France?
Brett: No.
Jules: Tell 'em, Vincent.
Vincent: A Royale with cheese.
Jules: A Royale with cheese! You know why they call it that?
Brett: Because of the metric system?
Jules: Check out the big brain on Brett! You're a smart motherfucker. That's right. The metric system.

Is this word for word? Because I thought his name was Brad not Brett, and the line went "I do like me a tasty burger". I guess I am wrong. I will have to go back and watch.

C&P from imdb.com, but I can't recall if it's Brett or Brad.

Finally!!! A great reference to something other than Dune!

Not much of a Dune fan to tell the truth. Or Gigli, etc.

 

[Jay Miller]

originally posted by Chris Coad:
Man, I could really go for a Whopper right about now.

Paul Atreides often made that very same observation while wandering in the dessert.

My favorite aligote remains the A Ligoter Tirage de Printemps from de Moor.

 

[Michel Abood]

originally posted by Claude Kolm:

originally posted by Michel Abood:
This grape usually doesn't make awe-inspiring or even interesting wines

Michel -- I strongly disagree. It sounds to me as though you don't have much experience with Aligot and are just repeating something that someone else without much experience wrote because everyone thought that Aligot was good only for Kir. Kind of like the people who say all Beaujolais is drek. Try drinking some of the better ones, e.g., Ponsot's Morey-Clos des Monts Luisants (but it needs at least 10 years to become interesting), Lafarge's two versions, Rollin's, Pierre Morey's, as well as de Villaine's Bouzeron and try them in different vintages and different ages and from good vegetal material grown in the right terroirs and you may come around to a different opinion.

BTW, I'm surprised you never tried de Villaine's Bouzeron in Beaune -- it's in most of the restaurants with good wine lists, often by the glass.

Claude, you're right, I don't have much experience with Aligote. I had been told by several people that Aligote can be quite uninspiring, but if what you say is true I will seek some more producers out. 10 years age, eh? I did like this one, though as I said it wasn't inspirational. Good, yes.

Guess it's time to head back to Beaune... Tough life... ;->

 

[Michel Abood]

Not much of a Dune fan to tell the truth. Or Monty Python, etc.

How can one not like Monty Python? He's a witch! Burn him! Burn him!