Wolffer Blanc De Blanc Non Alc

Wolffer's Blanc de Blanc Non Alc is a dealcoholized sparkling wine, and it's best treated as a stand-in for a dry, white sparkling wine rather than as a sweet soft drink. The label gives no tasting notes, vintage, grape blend or residual sugar, so what follows is the profile you can usually expect from a non-alcoholic sparkling in the blanc de blancs style, not a measured description of this bottle. Expect bright citrus, green apple and pear, a light floral edge, and a crisp, clean finish. Without alcohol the body is lighter than a traditional sparkling wine, so the acidity and the bubbles carry most of the structure. Serve it well chilled, around 38 to 45°F, which means a few hours in the refrigerator or about 30 minutes in an ice bucket. Cold temperatures keep the bubbles fine and the fruit tight, and they stop the wine from tasting flat or sugary as it warms. Open it gently by holding the cork and twisting the bottle, then pour in two stages so the foam settles. Once opened, it holds its fizz best when sealed with a proper sparkling-wine stopper and kept cold. For glassware, use a tulip-shaped flute or, better, a small white-wine glass. The narrower opening focuses the citrus and floral aromas, and the wider bowl of a white-wine glass lets them open up more than a tall, narrow flute does. Skip the old shallow coupe, which lets the bubbles dissipate quickly. In mixed drinks it works anywhere a dry sparkling wine would. Top a splash of elderflower cordial or a few dashes of non-alcoholic bitters with it for a spritz-style drink, add a spoonful of fresh grapefruit or blood orange juice for a mimosa-style serve, or build a French 75 variation with lemon juice, simple syrup and a non-alcoholic gin alternative. Keep any added sweetener modest, since a dry base is the reason to choose this style in the first place. At the table, this style pairs best with salty, fatty or fried foods, because acidity and carbonation cut through them. Think oysters, shrimp, fried chicken, potato chips, soft cheeses such as brie or fresh goat cheese, and sushi. It also suits salads with a citrus vinaigrette and light lemon-based pasta dishes.