We love the Domaine Duvert Macon-Prissé, so when their Bourgogne Aligoté became available we made sure to take a good whack of cases.

Aligoté has been grown in Burgundy for centuries, but it's spent most of that time playing second fiddle to Chardonnay. As Burgundy became more famous, growers naturally gave the best vineyard sites to Chardonnay and Pinot Noir, leaving Aligoté with a reputation as the region's lesser white grape.

For a long time, it was best known for being mixed with crème de cassis to make a Kir, a classic aperitif (Kir Royal anyone?). That did wonders for Kir, but not much for Aligoté's reputation.

Over the last couple of decades though, things have started to change. More growers have begun paying proper attention to old Aligoté vineyards and making wines that show what the grape can really do.

Today, plenty of Burgundy's best producers make an Aligoté along with their Chardonnay, and the grape has developed something of a cult following amongst wine drinkers looking for something a little different from the area.

So here it is, a little recipe that's very easy going with major rewards.