Italo Cescon Merlot

Italo Cescon Merlot is made under the Esplanda label in Massachusetts and listed in the sparkling wine category. The name points to Merlot as the grape. Merlot is usually a soft, plum-and-cherry variety, so a sparkling wine built on it is a less common style than the Chardonnay, Pinot Noir or Glera bottlings most people expect. The producer's own tasting sheet should settle whether it is dry or off-dry, and whether it is white, rosé or red, because the grape alone doesn't fix any of those. Sparkling wines from Merlot usually put red-berry fruit first, with notes of raspberry, red plum and ripe cherry. Merlot's naturally low tannin means the bubbles and acidity do most of the structural work, so expect a rounder, fruit-forward body rather than the lean, citrusy edge of a Champagne-style blend. If the wine has any red-wine character, expect the tannin to be light, without the grip of a still red. Oak is unlikely to play a large role in a sparkling wine, and the finish should be clean and fruity, carried by the mousse. A New England-grown base usually adds a crisp acidity. Serve it well chilled, around 42 to 47°F (6 to 8°C). Cooler suits a drier, lighter style and slightly warmer lets red-fruit notes show. Decanting is not needed and would flatten the bubbles. A tulip-shaped sparkling glass or a small white-wine glass holds the aroma better than a wide flute or a coupe. At the table, the berry-driven profile suits charcuterie, prosciutto and melon, roast chicken or turkey, salmon, mushroom dishes and mild to medium cheeses such as brie, Gouda or fresh goat cheese. If the bottle turns out to be off-dry, it can also handle lightly spiced food or a berry-based dessert. Treat it as a drink-now bottle. Fruit-led sparkling wines like this are at their best in the first couple of years, and Merlot doesn't usually have the acidity or extract to reward long cellaring. Store it cool and upright until you open it.