Scandi Brut

SCANDI Brut is a sparkling wine labelled as coming from Champagne, bottled at 12.0% ABV. The brut designation places it in the dry range, with under 12 grams of residual sugar per litre. Champagne is traditionally made from Chardonnay, Pinot Noir and Pinot Meunier, and the grape blend isn't specified for this bottle. In a brut from this region, expect crisp citrus and green apple, often with a toasty or bready note from time on the lees. The mousse is usually fine and persistent, and the acidity is bright enough that the finish stays clean and dry rather than sweet. Because the style is dry and high in acidity, it works best with food that has some salt, fat or richness to soften it. Oysters, smoked salmon, fried chicken, tempura and soft-rind cheeses such as brie are all reliable matches, and salted nuts or buttery crackers are an easy option without a full meal. It also suits lightly creamy seafood dishes like scallops or shellfish pasta. Avoid pairing it with sweet desserts, where a brut tends to taste sharp and thin. Serve it well chilled, around 6 to 8°C, which a few hours in the refrigerator or about 30 minutes in an ice bucket of ice and water will reach. Colder than that and the aromatics go quiet. Much warmer and the bubbles turn coarse and the alcohol becomes more noticeable. There is no need to decant a sparkling wine, since it would only lose its fizz. A tulip-shaped flute or a standard white wine glass will hold the aromas better than a wide coupe, which lets the bubbles and bouquet dissipate quickly. Open the bottle by holding the cork and turning the bottle slowly, so the pressure releases with a quiet sigh instead of a pop. Unless a vintage year is shown on the label, a brut like this is generally made to be enjoyed within a year or two of purchase rather than cellared. Stored upright or on its side in a cool, dark place, it will keep for a time, but its fresh fruit and lively bubbles are the point, so treat it as a bottle to open soon.