It is less common these days than chardonnay, but growing in popularity. It is stonier and more acidic than chardonnay, and in the 1800s, poorly produced aligotés were a common and inexpensive Bourgogne left mostly to peasants who doctored it up by adding cassis (commonly known as a Kir cocktail). Modern aligoté is stony, crisp, dry, clean, and saline - a perfect accompaniment to sashimi, oysters, and other light fish. It's Burgundy without the price tag.