Pommery Blanc De Blanc

Blanc de Blancs is a style name with a specific meaning: a sparkling wine made only from white grapes, which in practice means Chardonnay. This bottle comes from Pommery and is listed under Massachusetts, United States. The details we have don't give a dosage level, vintage or production method, so what follows describes what the style usually delivers. Expect a pale straw color with fine, persistent bubbles. The aromas typically run to green apple, lemon zest, white pear and a little white blossom. Wines made this way tend to be lean and linear rather than broad, with bright, mouth-watering acidity. Any toasty brioche or almond character depends on how long the wine rested on its yeast, which isn't specified here. Tannin is essentially absent, and oak, if used at all, is usually a background note. The finish is typically clean, citrusy and chalky or mineral. That acidity and low weight make it a good partner for salty, fried and briny food. Oysters, shrimp cocktail, crab cakes, tempura and fish and chips all suit it. Soft cheeses such as brie and fresh chèvre work well, as does buttery popcorn and roast chicken. Sushi and sashimi are also a natural match. It is less suited to heavily sweet desserts, since a dry sparkling wine can taste sharp against them. Serve it well chilled, around 42 to 47°F (6 to 8°C). Two to three hours in the refrigerator, or about 30 minutes in a bucket of ice and water, will get it there. Don't decant it. Pouring it into a decanter would strip out the bubbles, and the wine doesn't need air to open up. A tulip-shaped flute or an all-purpose white wine glass works best. The narrower opening keeps the bubbles lively, and the bowl leaves room for the aromas. A wide coupe lets the carbonation fade quickly. Treat it as a drink-now bottle unless you know more about its vintage. Most non-vintage sparkling wines of this style are made to be enjoyed within a few years of release. Until you open it, store it on its side in a cool, dark place away from temperature swings.