Auxerrois is a full sibling of Chardonnay, sharing the same parents, Gouais and Pinot Noir. Confusingly, the name has nothing to do with the ancient town of Auxerre in the Yvonne. Instead, it is speculated to have originated in Alsace-Lorraine, where it is widely planted, and from there, it spread to Luxembourg, Baden, and Switzerland. Viewed as a relatively neutral grape variety when yields are too high, with strict farming, it yields wines with a rich texture where orchard fruit flavors mingle with citrus aromas. With age, much like Chardonnay, it takes on a nougaty quality. Jean-Pierre Pellegrin makes a textbook example with subtle density paired with sweet citrus acidity.
