I just don't get Aligot

originally posted by nigel groundwater:
Ponsot's 1er cru MOREY ST DENIS CLOS DES MONTS LUISANTS has been 100% Aligot
[previouly also had some Chardonnay and Pinot Gouges] for some years now and is still AFAIK well regarded although exceptions are often said to prove a rule.

I have not had it in its mono-varietal state [actually for well over 10 years] but Aligot was always a prime constituent.
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Ponsot's Luisants was 20% chard up through 2004, I believe. He has a good write up on the variety and its history on his property. He recommends holding them for and insane amount of time, like 10-15 years, before opening. I bought a couple of magnums of 2004 at one of those whacky PC sales, and will try to follow the producer's advice.

The only way I've really enjoyed aligote is as part of a m. magnien white grand ordinaire blend (2002), which was a good wine in any event and a great one for $10. The acidity dressed up the chard wonderfully.

I tried the 06 Villaine a while back, and it didn't move me - probably too young. Sorry to hear about De Moor, since there Chablis is very good. But it needs time to show.
 
originally posted by Ian Fitzsimmons:

Ponsot's Luisants was 20% chard up through 2004, I believe.
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Depending on what day of the week you talked to him. I used to get a different answer (oh, and it wasn't limited to Chardonnay as the only other grape) each year. Once, I asked Kermit Lynch, who used to import Ponsot, about it, and Kermit had the same experience that I did.
 
to pair ALIGOTE with spinach&cheese might not be the smartest idea.
If you don t like ALIGOTE which kind of white wine do you drink on a daily basis????
DE MOOR's 06 with a cabbage soup .
 
Bummer. I was hoping De Moor would be a revelation. I've tried De Villaine's in a couple of vintages and I just don't get it. It seems so Oakland. There isn't any there there.
 
So, is it some genetic problem that both Jean and I possess? Have we done something wrong with these wines? Or is this a known problem for some?
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Glory be! So it's not only me!

Useless blending grape that needs to be farmed in some sodden New World growing area like England.
 
In the past I've liked De Moor's aligote 'Planatation 1902', made from very old vines, although it's been quite variable for me from bottle to bottle. And I like de Villaine's Bouzeron in most vintages. I found Mikulski's aligote to be a bit insipid a few weeks ago but I just had a quick taste.
 
originally posted by MLipton:
I just don't get AligotI'm sure that it underscores some great failing on my part and will likely result in my forced rehabilitation in a Gulag somewhere, but...So, is it some genetic problem that both Jean and I possess? Have we done something wrong with these wines?
Mark Lipton
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Probably not. Don't know De Moor's, but I have liked Villaine's Aligote' in the past. But emphatically not dazzling or a revelation. Just testimony to the fact that it seems that almost any grape - with old vines, good vinification, in just the right location - will make pretty good wine. I've even heard it's true of Trebbiano, although I'm still waiting for proof in the glass. I guess the acid test (no pun intended) would be Thompson's Seedless. Combine scoffed-at grape with good terroir and vinification, then the obscurity and surprise factor can intersect with those particular flavors hitting some loquacious peoples' sweet spot, and the buzz can begin.
 
originally posted by SteveTimko:
It seems so Oakland. There isn't any there there.
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I rather like Oakland.

The woods around Skyline Drive. The view from the hills around Merritt College. The dim sum in Chinatown.

I miss all that.
 
originally posted by Claude Kolm:
originally posted by Christian Miller (CMM):
I've even heard it's true of Trebbiano, although I'm still waiting for proof in the glass.
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I'm surprised that you don't know Valentini's.
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and Emidio Pepe. And Pepe's seem to drink better when young; don't know if they age as well as Valentini's, but i wouldn't be surprised. Pepe's red certainly does.
 
originally posted by Christian Miller (CMM):
originally posted by MLipton:
I just don't get AligotI'm sure that it underscores some great failing on my part and will likely result in my forced rehabilitation in a Gulag somewhere, but...So, is it some genetic problem that both Jean and I possess? Have we done something wrong with these wines?
Mark Lipton
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Probably not. Don't know De Moor's, but I have liked Villaine's Aligote' in the past. But emphatically not dazzling or a revelation. Just testimony to the fact that it seems that almost any grape - with old vines, good vinification, in just the right location - will make pretty good wine. I've even heard it's true of Trebbiano, although I'm still waiting for proof in the glass. I guess the acid test (no pun intended) would be Thompson's Seedless. Combine scoffed-at grape with good terroir and vinification, then the obscurity and surprise factor can intersect with those particular flavors hitting some loquacious peoples' sweet spot, and the buzz can begin.
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There was some earnest chat here or on Therapy a while back about good Trebbiano. The details are misty ... but there is Trebbiano love somewhere.
 
originally posted by kirk wallace:
originally posted by Claude Kolm:
originally posted by Christian Miller (CMM):
I've even heard it's true of Trebbiano, although I'm still waiting for proof in the glass.
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I'm surprised that you don't know Valentini's.
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and Emidio Pepe. And Pepe's seem to drink better when young; don't know if they age as well as Valentini's, but i wouldn't be surprised. Pepe's red certainly does.
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I think that a measure of approachability in youth would vary with the sample set choosen for each of those two producers.
 
originally posted by Levi Dalton:
originally posted by kirk wallace:
originally posted by Claude Kolm:
originally posted by Christian Miller (CMM):
I've even heard it's true of Trebbiano, although I'm still waiting for proof in the glass.
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I'm surprised that you don't know Valentini's.
Click to expand...

and Emidio Pepe. And Pepe's seem to drink better when young; don't know if they age as well as Valentini's, but i wouldn't be surprised. Pepe's red certainly does.
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I think that a measure of approachability in youth would vary with the sample set choosen for each of those two producers.
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i look forward to future exploration and experimentation.
 
originally posted by Levi Dalton:
originally posted by SteveTimko:
It seems so Oakland. There isn't any there there.
Click to expand...

I rather like Oakland.

The woods around Skyline Drive. The view from the hills around Merritt College. The dim sum in Chinatown.

I miss all that.
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My home town, baby!

drifting away, away, away off the thread...
 
originally posted by Steve Edmunds:
originally posted by Levi Dalton:
originally posted by SteveTimko:
It seems so Oakland. There isn't any there there.
Click to expand...

I rather like Oakland.

The woods around Skyline Drive. The view from the hills around Merritt College. The dim sum in Chinatown.

I miss all that.
Click to expand...

My home town, baby!

drifting away, away, away off the thread...
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I thought Edmunds St. John was all about Emeryville?
 
originally posted by Levi Dalton:
originally posted by Steve Edmunds:
temporary hiding place! just like Alameda...
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Ah, I see. I'm so out of the O, B, A, and E Town loops these days.
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You and me both, Levi. Course I was a Contra Costa denizen anyway, even if most of my misspent youth was in Berkeley.

East Bay Ray
 
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