Aligoté's high acidity and light body make it an excellent match for seafood dishes, particularly shellfish like oysters and clams. It also pairs well with salads, light appetizers, and goat cheese. Its crispness complements dishes with citrus or herbal elements, and it's traditionally used in the Kir cocktail, mixed with crème de cassis.
Bonarda's medium body, moderate tannins, and bright acidity make it a versatile wine for food pairings. It complements grilled meats, pasta with tomato-based sauces, and dishes featuring roasted vegetables. Its fruit-forward profile also pairs well with mild cheeses and charcuterie.
Burgundy (Bourgogne Aligoté AOC, Bouzeron AOC)
Various regions
Stara Zagora Province around Chirpan
Various regions
Various regions
Mendoza, San Juan, La Rioja
California (Napa Valley)
Savoie
Domaine A. & P. de Villaine, Domaine Sylvain Pataille
Domaine de Villaine
Nieto Senetiner, Colonia Las Liebres, Durigutti
Turley Wine Cellars, Robert Foley Vineyards