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Traditionally Aligote used to make dry white wines. This grape ripens early with moderate yields and produces wines high in acidity that can be drunk young. Its aroma includes elements of apples and lemons.
A country viewed by many as the home of fine wine, it is almost unique in terms of how embedded food and wine is in the nations culture. Given the diverse geography, with so much of the country providing the climate and soil suitable for viticulture, it is no surprise that its produces such an extensive and varied selection of wines. It is the country from where the vast majority of the New World's most popular "international" grapes and stylistic influences originate. While there might seem to be an alarming disparity between the most sought after wines (were a case might set you back as much as a deposit on a small house) and the millions of gallons of vin de table filling up the European wine lake every year, there is so much great value to be found between the two extremes. Bordeaux, Burgundy, Champagne, and the Rhone may still dominate the market for fine wine, but regions including the Loire, Alsace, Languedoc & Roussillon and the South West are increasingly becoming excellent sources of good quality, affordable wines.
Two hundred miles south east of Paris lies the famous and historic wine region, known in French as Bourgogne. The Cote d'Or, the heartland of the region, consists of two distinct sub-regions split on either side of the town of Beaune.The Côte de Nuits to the north, includes the famous villages of Vosne-Romanee, Gevrey-Chambertin, and Nuits-Saint-Georges and are known primarily for making red wine from Pinot Noir.Although The Côte de Beaune to the south still makes some magnificent reds (see Volnay and Pommard), white wine made from Chardonnay is the main focus. The most famous villages are Puligny-Montrachet and Meursault. Burgundy has three other important regions. The village of Chablis (exclusively Chardonnay) encompassing the region's most northerly vineyards. The Côte Chalonnaise and Mâconnais to south are quantitatively speaking more important. Agriculture is more diverse with a significant portion of the land devoted to livestock and arable farming.
Sub-Region: Bourgogne AC
Bourgogne is both the French name for the region of Burgundy and of the most basic and generic appellation within it. The region's white wines at this level include: Bourgogne Blanc, which is primarily Chardonnay but with the permitted addition of Pinot Gris and Pinot Blanc in small amounts; and Bourgogne Aligoté, containing just Aligoté. For reds, there is: Bourgogne Rouge; mainly Pinot Noir, although Gamay can be used if made in Beaujolais; Bourgogne Passetoutgrains, which is predominantly Pinot Noir, must be a third Gamay. Bourgogne Rosé is also made but in very small quantities. Because Bourgogne can encompass such wide range of wines it is best to look for an additional suffix or description, such as the village or producer for hints about the wines provenance and quality.
White wine is a wine whose color can be pale-yellow, yellow-green, and yellow-gold colored. The wine is produced from a variety of grape varieties. The flavor and color comes from the juice of the grape and sometimes the skin of the grape as well. Interestingly, not all white wine comes from white grapes. Some select red grapes are used as in Champagne.