Charles De Cazanove Rose Brut

Charles De Cazanove Rosé Brut is a sparkling rosé made in Massachusetts and bottled under the Esplanda label. The details we have don't name the grape blend, dosage, or production method. Brut is the dry category, so expect little perceptible sweetness, with the fruit doing the work instead. Sparkling rosés in this style usually show red berry notes such as strawberry, raspberry, and red cherry. They often add a hint of citrus peel or watermelon, a light, lively body, and fine, persistent bubbles. Tannin is typically negligible. Acidity is usually bright and carries a clean, fairly short to medium finish. Oak is rarely a factor in wines like this, so expect a fruit-forward profile without toasty or buttery notes. The dry, crisp frame suits salty and fried foods. Think oysters, shrimp tempura, fish and chips, kettle chips, or a plate of prosciutto and melon. Goat cheese, brie, and fresh mozzarella also work well, as do salmon, sushi, and lightly spiced dishes where a sweeter wine would clash. Because the wine is dry, it's better with savory brunch dishes such as eggs benedict or smoked salmon bagels than with sweet pastries. Serve it well chilled, around 41 to 46°F (5 to 8°C), which keeps the acidity crisp and the bubbles fine. Two to three hours in the refrigerator, or about 30 minutes in an ice bucket with water and ice, will get it there. Do not decant a sparkling wine, since pouring it into a vessel strips out the carbonation that gives it its lift. Open the bottle slowly, holding the cork while twisting the bottle, so it releases with a soft sigh rather than a pop. For glassware, a tulip-shaped flute or a white wine glass with a moderate bowl works best. The tulip shape concentrates the berry aromas and keeps the mousse lively, while a slightly wider glass lets the fruit show more. This is a drink-now bottle. Non-vintage sparkling rosé of this kind is made for freshness, and the red-fruit character fades with extended cellaring, so plan to open it within a year or so of purchase and keep it on its side in a cool, dark place until then.