Bollicini White

Bollicini White is a Massachusetts-made white blend from Esplanda, and the name is Italian for "little bubbles." That points to a sparkling or lightly sparkling style, though the listing doesn't say so. Check the bottle for a cork and cage, or for the word "frizzante" or "spumante," before you plan your serving. The grape varieties and vintage aren't given either, so treat the notes below as what blends of this kind usually offer, not a measured profile. Expect a pale straw color, fresh orchard and citrus fruit such as green apple, pear and lemon, and perhaps a floral lift. Cool-climate New England whites tend toward high acidity, light to medium body and little or no oak, which makes for a crisp, clean finish. If the bottle is sparkling, chill it hard. Aim for roughly 40 to 45°F, which takes about four hours in the refrigerator or 30 minutes in an ice bath. Colder serving keeps the bubbles fine and the acidity bright. If it's still, 45 to 50°F suits a white blend better. Skip the decanter in either case, because aeration would only flatten the fizz and blur the aromatics. If the bottle has a cork, hold it down with a towel and twist the bottle, not the cork. For glassware, a tulip-shaped white wine glass or a standard white wine glass is better than a wide coupe or a narrow flute. It concentrates the aromas and still leaves room for bubbles to show. Fill a third to a half full so the aromatics gather above the wine. Because of its likely acidity and light body, this style suits salty, fried and briny food. Fried clams, oysters, a New England seafood boil, salt-and-vinegar chips, soft cheeses like fresh chèvre or brie, and light salads with citrus dressing are all good matches. It also works as a bright aperitif before dinner. This is a drink-now bottle. Light whites like this are made for freshness, and sparkling versions in particular lose their lift and fruit with extended storage. Keep it upright or on its side in a cool, dark place and open it within a year or so of purchase.