Chandon California Brut

Chandon California Brut is a sparkling wine from California, bottled at 13.0% ABV, which is on the fuller side for a brut and suggests a wine with some body behind the bubbles. Brut means dry, so expect little perceptible sweetness and a clean, crisp line from first sip to finish. Californian sparkling wines made in this style typically lean on green apple, pear and citrus, often with a note of lemon peel or white blossom and a light toasty or bready hint from time on the lees. Acidity is the backbone, with a fine, persistent mousse that keeps the palate fresh. There are no tannins to speak of and oak is not a feature of this style. Serve it well chilled, around 40 to 45°F (4 to 7°C), which is roughly three hours in the refrigerator or 30 minutes in an ice bucket. Too cold and the fruit goes muted; too warm and the bubbles turn coarse and the alcohol becomes more noticeable. Sparkling wine does not need decanting, and pouring it into a decanter would only flatten the carbonation. Open the bottle by holding the cork firmly and twisting the bottle slowly, so it releases with a soft sigh rather than a pop and keeps its fizz. A tulip-shaped white wine glass or a standard flute works well. The tulip has the edge, since the wider bowl lets the aromas open while the narrowed rim still holds the bubbles. Fill it about two-thirds and keep the stem in hand so the wine stays cool. At the table, the crisp acidity and dry finish suit salty, fried and creamy foods: oysters, shrimp cocktail, fried chicken, potato chips, soft cheeses such as brie or goat cheese, and buttery popcorn. It also handles sushi, light seafood pasta and charcuterie without overpowering them. It works as an aperitif on its own or as the base for a mimosa or a French 75, where its dry profile balances the juice or lemon. This is a drink-now wine, made for freshness rather than long cellaring, and it is best enjoyed within a year or two of purchase.