J Vineyards Cuvee Brut

J Vineyards Cuvée Brut is an American sparkling wine labeled under the Massachusetts appellation, which is an unusual origin in a category dominated by California and imports. The store listing gives no blend, vintage, dosage or ABV, so the notes below describe what Brut-style sparkling wines usually deliver, not measured specifics for this bottle. Brut means dry, though not bone-dry. Expect crisp acidity, fine bubbles and green apple, pear and citrus, with a toasty or brioche edge if the wine has spent time on its lees. In the glass, expect a light to medium body with a lively mousse and a clean, refreshing finish. Styles like this tend to be low in tannin and oak influence, so the structure comes from acidity and carbonation, not wood. That acidity is what makes Brut sparkling wine so versatile at the table. It cuts through fried foods such as tempura, fried chicken and crisp potatoes. It also suits oysters, shellfish, soft-ripened cheeses like brie and fresh goat cheese, and salty snacks such as popcorn and almonds. Sushi, creamy pasta and roast chicken are all reasonable matches too. Serve it well chilled, around 40 to 45°F, which keeps the bubbles fine and the acidity bright. Two to three hours in the refrigerator or about 30 minutes in an ice bucket will get it there. Do not decant it, since that would flatten the carbonation. Pour it into a tulip-shaped glass or a white wine glass instead. A tulip concentrates aromas and keeps the bubbles going, and it works better than a wide, shallow coupe, which lets both escape quickly. Hold the bottle at an angle and ease the cork out slowly to keep the pour tidy. Non-vintage Brut cuvées are generally made to be enjoyed on release, and this is best treated as a drink-now bottle. Keep it cool and out of direct light until you open it. It can sit in a cellar or a dark cupboard for a short while, but there is no reason to expect improvement from long aging. Once opened, a sparkling wine stopper will hold the fizz for a day or so in the refrigerator.