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+--- Thread: matching with aligote, vouvray (/thread-1381.html)
- joeyz6 - 06-27-2002
Any ideas as to what food would suit an aligote? How about a Vouvray? Thanks.
-Joe
- Innkeeper - 06-30-2002
Was hoping that someone would help you Joe. Why not me? Because I haven't got the foggiest what aligote is. I know that Vouvray is good though.
- joeyz6 - 06-30-2002
Aligote' is a white grape grown -- almost exclusively, I think -- in the Cote Chalonnaise in Bourgogne. Maybe it's referred to more commonly as Bouzeron? I remember drinking it occasionally in Paris. I didn't realize it was that uncommon here, sorry.
I like Vouvray, too. [img]http://www.wines.com/ubb2/smile.gif[/img] I'm just not sure what food goes with Chenin Blanc.
- Innkeeper - 06-30-2002
OK thought you were talking about a food to go the Vouvray called Aligote, and if it was alright. We always have a lot to learn. Vouvray will go with anything an off dry riesling will go with. How about a marinated and grilled tenderloin of pork in a fruit laced BBQ sauce.
- wondersofwine - 07-01-2002
Innkeeper, You might have had aligote if you ever drank a Kir (cassis liqueur with aligote wine). I believe a Kir Royale is with cassis and champagne. I once order a Kir in Dijon and the waiter thought I asked for a beer so had to get that straightened out. I'm not sure I've ever had aligote as a varietal.
- joeyz6 - 07-01-2002
Thanks for the info, IK. Do you have any non-pork suggestions to go along with Vouvray? Pasta or chicken, maybe?
WOW, you're right, a Kir Royale is Champagne with Cassis. Kirs are very nice aperitifs. A Cardinale, also, is Cassis with red wine, although I'm not sure what varietal.
- Innkeeper - 07-01-2002
You can do the same with chicken as with the pork. You need to add a little sweetness or other richness to the dish. Would not go with a pasta.
- Thomas - 07-01-2002
I recently tasted an Aligote that was bone dry, clean, crisp and seemed a perfect wine for oysters and other shell fish. The problem I had with the wine was its rather thin structure, which is not uncommon for the variety. It makes for good blending but as a stand-alone, well, it can't seem to stand alone.