Pierre Mayeul Aligoté Bourgogne 2023

White Burgundy is widely known and considered to be Chardonnay – but Aligoté is the other white from Burgundy, and a style we can’t get enough of. Aligoté tends to be more zesty, more vibrant, instead of round or rich, with notes of citrus, herbs, white flowers, and even a little saltiness. A killer counterpart to brown butter ravioli and squash dishes this season… and just as fun to pop open and enjoy on its own, especially for under $20.

Ludivine Griveau was the first female winemaker in the Hospices de Beaune’s 160-year history, Matthieu Bouchard is the 10th generation of a famed wine family, and Frédéric Hirault was formerly a driving force at Château de Corton. Together, these three friends formed Pierre Mayeul in 2016 as a small négociant, working from a historic château in Ladoix and aging their wines in 17th century cellars beneath Beaune.

The 2023 Aligoté comes from 35-year-old vines grown on limestone soils in Côte Mâconnaise. The grapes undergo gentle pneumatic pressing, cold settling, slow fermentation in stainless steel with regular lees stirring, and roughly 10 months in tank the preserve the wine’s energy and freshness. And is it ever preserved! Electric, mineral tension slinks from the glass, making its way from nose to throat with jolting precision, and this is simply a piquant delight to imbibe.

Notes of lemon zest and lime juice, orange blossom and tarragon, salty stones and chalk – the palate of this screams brightness and verve. I’m looking to put it with so many mouthwatering fall plates – goat cheese, pomegranate, delicata squash salad… fish en papillote… butternut squash pasta… fire-roasted oysters, oh my! Anything oily or buttery would rock with this – but you better believe this is also my top choice for sipping solo at happy hours among friends and great conversation. Under $20 is a killer deal to load up on this – please, make sure you get plenty!

FOOD PAIRINGS: So many directions you can take – but I’m craving the salad mentioned above: little gem lettuce, frisee, goat cheese, pomegranate seeds, walnuts, and roasted delicata squash, with a tingly balsamic vinaigrette.