Barefoot Bubbly Brut Cuvee

Barefoot Bubbly Brut Cuvée is a sparkling wine listed under Massachusetts, United States, and filed in the store's fruit dessert wine category. The listing gives no grape blend, vintage, ABV or dosage, so what follows describes how Brut-labeled sparkling wines usually behave. It is not a measured profile of this bottle. "Brut" normally means a dry style with little residual sugar. The fruit-wine category suggests the base may be fruit-driven, so expect ripe orchard or stone-fruit aromas with a lively mousse. If the bottle comes across as slightly rounder than a classic Champagne-method Brut, that fits the category. In the glass, expect crisp acidity and a light to medium body. Tannin and oak are rarely part of the picture in an inexpensive Brut cuvée, so the finish should be clean and fairly short, with fruit and bubbles doing the work. Serve it well chilled, around 40 to 45°F (4 to 7°C), which keeps the bubbles fine and the acidity bright. Chill it for three to four hours in the refrigerator, or about 30 minutes in an ice-and-water bucket. Do not decant, since that would flatten the carbonation. A tulip-shaped flute or a small white-wine glass will hold the aromas better than a wide coupe. This is a drink-now bottle. Sparkling wines of this type are made for fresh fruit and carbonation, and they are not meant for cellaring. Keep it upright in a cool place until you open it, and finish it the day it's opened, using a sparkling-wine stopper if you need to save some. For food, the dryness and acidity suit salty fried dishes such as tempura, potato chips and fried chicken. They also work with soft cheeses like brie or fresh goat cheese, and with oysters or sushi. If the wine turns out to taste fruitier or slightly off-dry, it will go well with fruit tarts, brunch pastries or a bowl of berries. It also works as the sparkling base for mimosas or bellinis, where a Brut's acidity balances the juice.