Gloria Sonoma Brut

Gloria Sonoma Brut is a sparkling wine from Esplanda, listed with a Massachusetts appellation in the United States. The "Brut" on the label points to a dry style, since brut sparkling wines carry very little residual sugar. The details we hold don't name the grapes, the production method or the alcohol level, so what follows describes what brut sparklers typically do rather than a measured profile of this bottle. Expect a crisp, high-acid wine with a light to medium body and fine, steady bubbles. Typical flavors in this style are green apple, pear and citrus peel, sometimes with a hint of white flowers or a light bready note. There is no tannin to speak of, and oak is rarely a factor in brut sparklers. The acidity gives a clean, dry finish that makes the wine refreshing and food-friendly. That acidity is also why brut sparklers cut through rich or salty food so well. Serve it well chilled, around 40 to 45°F (4 to 7°C). A few hours in the refrigerator, or about 30 minutes in an ice bucket of half ice and half water, will get it there. It doesn't need decanting, because pouring it into a decanter would only let the bubbles escape. A tulip-shaped flute or a small white wine glass works best. They hold the bubbles and concentrate the aromas, and a wide coupe lets both fade quickly. Open the bottle slowly, holding the cork and twisting the bottle, to keep the pour calm. For food, a dry sparkler suits salty and fried dishes: oysters, shrimp, tempura, potato chips and fried chicken. It also works with soft cheeses such as brie or fresh goat cheese, and with sushi and light seafood. It is also a good aperitif on its own. Most brut sparkling wines are made to drink young, and this one is best opened in the near term rather than cellared, while its fruit and fizz are at their liveliest.