Located on the island of Nantucket, this boutique experience of world class wines and award winning food will forever change you. Over the past 21 years, the Nantucket Wine & Food Festival has become one of the most celebrated wine and food events in the country.
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Exploring Burgundy's Aligoté with Eric Asimov
11:00am - 12:30pm
Great Harbor Yacht Club
96 Washington Street, Nantucket, MA 02554
The aligoté grape is almost reflexively dismissed as inconsequential or acidic, better spiked with crème de cassis to make the aperitif kir than considered fine wine. Yet when grown with care and respect, and made conscientiously into wine, aligoté can be beautifully rich and minerally, and can age for years. Great Burgundy producers like Roulot, Pillot, Ente, Lafarge, Ponsot and Leroy, just to name a few, grow aligoté even though they could make more money with other grapes, and Aubert de Villaine's family makes wonderful aligoté in Bouzeron. Join New York Times Senior Wine Editor, Eric Asimov to taste the reason why so many Burgundy producers still love this scorned grape.
Eric Asimov, Chief Wine Critic, The New York Times
Eric Asimov is the chief wine critic of The New York Times and the author of “How to Love Wine: A Memoir and Manifesto.” His weekly column appears in the Dining section of The Times, and he contributes to the Diner’s Journal blog on The Times’s web site.
Before he started writing full-time about wine in 2004, Asimov wrote primarily about restaurants and food. He is a co-author of five editions of "The New York Times Guide to Restaurants", and published four editions of “$25 and Under: A Guide to the Best Inexpensive Restaurants in New York.’’