Exploring Burgundy's Aligoté with Eric Asimov - Boston Wine & Food Festival

Deep in the vineyards of Burgundy, a vine making a comeback. The Aligoté grape has been revived by the top winemakers of Burgundy's Côte d'Or, and it is truly a renaissance! Once the base for the Kir cocktail, now it is a way to honor the past and look forward to future generations of winemakers. This grape, when grown with care and respect, and made conscientiously into wine, Aligoté can be beautifully rich and minerally, and can age for years. Join New York Times Chief Wine Editor, Eric Asimov and Boston Wine & Food Festivals own Nick Daddona to taste the reason why so many Burgundy producers consider this the "hidden gem."

Featured wines of the evening: 2021 Pierre Mayeul Bourgogne Aligoté, 2020 Domaine Chevalier Bourgogne Aligoté, 2019 Clos du Moulin aux Moines Bourgogne Aligoté, 2019 Axelle Machard de Gramont Chêne du Court, 2020 Domaine Bruno Clavelier Bourgogne Aligoté, and 2019 Domaine Ponsot Mont Luisant 1er Cru Morey-Saint-Denis. 

This master class will begin at 6pm on Thursday, January 19th in the South Atlantic Room of the Boston Harbor Hotel. Tickets are $125, inclusive of tax and gratuity. Tickets can be purchased here.

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