Charles De Cazanove Brut

Charles De Cazanove Brut is a sparkling wine from Massachusetts, made under the Esplanda label. The producer and appellation are the only specifics on record, so the tasting profile below describes what Brut-style sparkling wine typically delivers. It isn't a measured profile of this bottle. Brut means a dry finish. Expect crisp, high-toned acidity, fine to medium bubbles, and little or no perceptible sweetness. Typical flavors in this style are green apple, pear, citrus peel, and a light bready or biscuit note if the wine spent time on its lees. Sparkling wines from cool New England growing regions often lean toward bright acidity and a lean, refreshing body rather than ripe, tropical fruit. Tannin and oak are generally not factors in a Brut. The finish should be clean and fairly short to medium in length, which makes the wine easy to pour by the glass. Serve it well chilled, at roughly 40 to 45°F (4 to 7°C). That's about three hours in a refrigerator, or 30 minutes in an ice bucket filled with half ice and half water. Colder than that can mute the aromas, and warmer than that makes the bubbles feel coarse and the acidity loose. Sparkling wine should not be decanted, because pouring it into a decanter strips out the carbonation. Open the bottle by holding the cork firmly while turning the bottle, so it releases with a soft sigh instead of a pop. That keeps the foam under control and preserves the bubbles. For glassware, a tulip-shaped flute or, better, a small white-wine glass with a slightly narrowed rim gives the aromas room to open while still holding the mousse. Wide, shallow coupes let bubbles and aroma disperse quickly, so they are a weaker choice for a dry Brut. At the table, the combination of dryness, acidity and effervescence cuts through fat and salt, so Brut works with fried foods, potato chips, popcorn, smoked salmon, oysters, soft-ripened cheeses such as brie, and buttery shellfish like lobster or scallops. It also suits lightly salted appetizers and brunch dishes such as eggs benedict. In cocktails, a Brut of this kind is a sound base for a French 75 or a mimosa, where the dry profile keeps the drink from tasting sugary. This is a drink-now bottle. Non-vintage Brut sparkling wines are made for current enjoyment, and extended cellaring rarely improves them. Store the bottle upright or on its side in a cool, dark place and open it within a year or two of purchase for the freshest fruit and liveliest bubbles.