Domaine RougeotBourgogne Aligoté Monatine
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Bourgogne Aligoté Monatine from the Domaine Rougeot
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bourgogne Aligoté Monatine of Domaine Rougeot in the region of Burgundy is a powerful.
Food and wine pairings with Bourgogne Aligoté Monatine
Pairings that work perfectly with Bourgogne Aligoté Monatine
Original food and wine pairings with Bourgogne Aligoté Monatine
The Bourgogne Aligoté Monatine of Domaine Rougeot matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of my lasagna bolognese (without béchamel sauce), sea bream in foil on the barbecue or jambalaya (louisiana).
Details and technical informations about Domaine Rougeot's Bourgogne Aligoté Monatine.
Discover the grape variety: Aligoté
Lively, taut whites with chiselled acidity and an airy palate, with aromas of lemon, green apple, white flowers, fresh almond and chalky notes. Typically saline finish. Star of Bouzeron AOC (the only single-variety aligoté appellation) and Bourgogne Aligoté AOC. Also used in Crémant de Bourgogne and the iconic kir cocktail (with blackcurrant liqueur). Historic Burgundian variety, a cross of pinot noir × gouais blanc, half-sibling of chardonnay.
Informations about the Domaine Rougeot
The Domaine Rougeot is one of of the world's great estates. It offers 85 wines for sale in the of Bourgogne Aligoté to come and discover on site or to buy online.
The wine region of Bourgogne Aligoté
Burgundy's second historic white grape, long unloved then rehabilitated. Lively, taut dry whites with signature notes of lime, green apple, white flowers, fresh almond and a saline touch, vivid acidity and a crisp finish — the traditional base of Kir but increasingly serious single-parcel cuvées too. Direct, thirst-quenching style, served chilled with oysters, snails and goat's cheeses. ~1,700 ha, mainly in the Hautes-Côtes and Bouzeron (its dedicated cru).
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
