Henriot Blanc De Blanc

Henriot's Blanc de Blanc is a sparkling wine from Massachusetts. The name signals a white sparkler made from white grapes only, which in practice usually means Chardonnay. The details on file don't give the grape, dosage, vintage or method. The tasting notes below describe what the style typically delivers, not a measured profile of this bottle. Blanc de blancs sparklers tend to be the leaner, more citrus-driven end of the category. Expect crisp acidity, with green apple, lemon peel and pear leading the fruit. Many also carry a chalky or mineral edge, and some add a note of toasted bread or almond if the wine spent time on its lees. The body is usually light to medium. The bubbles are fine, and the wine has no tannin to speak of. Oak is rarely a factor in this style. The finish is typically clean and fairly brisk, with the acidity driving it. That acidity makes the wine a good match for salty and fried foods. Oysters, fried calamari, tempura vegetables, kettle chips and buttered popcorn all work. So do soft, creamy cheeses such as brie, fresh chèvre and triple-cream styles, and delicate seafood such as scallops, crab and white fish with lemon. If the wine turns out to have noticeable dosage, a mild sushi roll or lightly spiced Thai dishes are also worth trying. Serve it well chilled, around 42 to 47°F. About three hours in the refrigerator or thirty minutes in an ice bucket gets it there. Don't decant it. Aeration only dulls the bubbles, and the cork needs no more than a gentle, controlled release. A tulip-shaped sparkling glass or a white wine glass with a moderate bowl keeps the aromas focused better than a wide, shallow coupe. Treat this as a drink-now bottle. Non-vintage sparkling wine is generally made to be opened within a year or two of purchase and kept upright in a cool, dark place until then.