Blanca Cava Brut

Blanca Cava Brut is a dry sparkling wine from Esplanda, made in Massachusetts. The name points to the Spanish cava style, though the details on file don't list the grape blend, production method, ABV or vintage, so what follows describes what brut sparkling wines in this style usually deliver. Treat the specifics as expectations, not a measured profile. Expect a light to medium body, crisp acidity and very little residual sugar, which is what "brut" means on the label. Typical flavors for the style are green apple, lemon peel and pear, sometimes with a chalky or toasty note. The bubbles should be fine and lively, and the finish short to moderate and clean. Tannin and oak are generally not part of this style, so it should drink fresh and bright rather than rich. That acidity and dryness suit salty, fried and fatty foods. Good matches include potato chips, fried calamari or clam strips, tempura, oysters, manchego and other firm, nutty cheeses, jamón, almonds, and buttery shellfish dishes. It also cuts through creamy sauces and brunch staples like eggs Benedict. A brut also works as a dry base for a mimosa or a spritz-style cocktail, if you'd rather mix than sip it straight. Serve it well chilled, around 40 to 45°F, which in practice means about three hours in the refrigerator or 30 minutes in an ice bucket of ice and water. Don't decant sparkling wine, because that would flatten the bubbles. Pour it into a tulip-shaped glass or a white wine glass, which holds the aromas and the fizz better than a wide coupe. Open the bottle slowly, holding the cork and twisting the bottle to keep the pressure release quiet and controlled. Wines in this category are made to be drunk young. Plan to open this bottle within a year or two of buying it, and keep it stored cool, dark and on its side or upright until you chill it. Once opened, a sparkling wine stopper will keep the bubbles reasonably lively for a day or so.