A.Bergere Champagne

A.Bergere Champagne is an American sparkling wine from Massachusetts, made under the Esplanda label. The name says Champagne, but the origin is the United States, not the French region. That puts it closer to domestic sparkling wines in the New England style than to the toasty, long-aged profile of Champagne itself. The grape blend, production method and dosage aren't stated, so treat the notes below as what this style usually delivers, not a measured profile. Expect a crisp, fresh sparkler: green apple, pear and citrus on the nose and palate, possibly with a light bready or floral edge. Wines of this type usually have bright acidity, a light to medium body and a clean, fairly short to medium finish. Tannin and oak are rarely part of the picture, so the wine reads as lively and clean-edged, not rich. Bubbles should be fine enough to refresh the palate between bites without feeling heavy. That acidity suits salty, fried and fatty foods. Oysters, fried chicken, potato chips, soft cheeses such as brie, and sushi or tempura are all sensible partners. Brunch dishes like eggs Benedict or smoked salmon bagels also work, because the bubbles cut through butter and richness. If the bottle turns out on the off-dry side, spicy Thai or Sichuan dishes become a good match as well. Serve it well chilled, around 40 to 45°F (4 to 7°C). That is roughly three hours in the refrigerator, or 30 minutes in an ice bucket with water and ice. Don't decant it, since that would let the carbonation fade. Open it by holding the cork and turning the bottle slowly, so it releases with a soft sigh instead of a pop. A tulip-shaped flute or a white wine glass holds the bubbles and concentrates the aromas. A standard white wine glass is often the better choice, because the wider bowl gives the fruit more room. This is a drink-now bottle. Sparkling wines without a stated vintage or extended lees aging are made for freshness, so there's no reason to cellar it. Keep it cool and upright, and open it within a year or so of purchase.