Bollicini Rose

Bollicini Rosé is a rosé wine from Massachusetts. The name is Italian for "little bubbles," which points to a sparkling style, though the product details don't confirm the method or the grapes. The listing doesn't give a grape blend, vintage, sweetness level or alcohol percentage, so the character below describes what dry-to-off-dry sparkling rosés typically offer. It is not a measured profile of this bottle. Expect red berry fruit such as strawberry, raspberry and cranberry, perhaps with a citrus or watermelon edge. Rosés in this style usually have a light to medium body, little to no tannin and a crisp, refreshing acidity. They rarely show noticeable oak, and the finish is usually clean, with a gentle fizz that lifts the fruit. Serve it well chilled, around 40 to 45°F (4 to 7°C). A couple of hours in the refrigerator or about 30 minutes in an ice bucket will get it there. If it is sparkling, don't decant it, because pouring from a decanter would flatten the bubbles. Open it gently and pour it slowly. A tulip-shaped sparkling glass or a small white-wine glass works better than a wide coupe, since it keeps the aroma and the carbonation in the glass longer. At the table, a bright, berry-driven rosé with some bubbles suits salty and fried foods. Try it with oysters, shrimp, fried calamari, charcuterie, prosciutto with melon, soft cheeses like goat cheese or brie, or a plate of sushi. Its acidity also cuts through creamy pasta and handles mildly spicy dishes. It works as an aperitif too, poured on its own before dinner. Treat this as a drink-now bottle. Light fruit-forward rosés and sparkling wines of this kind are generally at their freshest within a year or two of release, so there is little reason to cellar it. Once opened, a sparkling stopper will keep the fizz going for a day or so in the refrigerator.