Louis Dumont Cru Brut

Louis Dumont Cru Brut is a sparkling wine from Massachusetts, bottled under the Esplanda label. The label gives the style as Brut, which means dry. Under the usual labeling rules, Brut sparkling wine carries very little residual sugar, so the sweetness is minimal and the wine is built around freshness. The details we have don't name the grape blend, production method, ABV or vintage, so the notes below describe what Brut sparkling wine from a cool northeastern U.S. region typically offers. They aren't a measured profile of this bottle. Expect a crisp, high-acid wine with citrus and orchard fruit, such as lemon, green apple and pear, rather than ripe tropical flavors. Cool-climate sparkling wines generally lean on that brisk acidity for structure. Tannin is not a factor in a white sparkling wine, and oak influence, if any, is usually slight. Fine, persistent bubbles and a clean, dry finish are what to look for. If the bottle shows some toasty or bready character, that's a bonus rather than something to count on. That acidity and dryness make it a flexible partner for salty and fried foods. Fried chicken, potato chips, tempura, oysters on the half shell and fresh goat cheese all suit a dry sparkler, because the bubbles and acid cut through fat and salt. Soft-ripened cheeses, smoked salmon and simple shellfish dishes also work. A dry Brut can taste tart next to sweet desserts, so keep it for the start of a meal or for savory courses. Serve it well chilled, around 40 to 45°F (4 to 7°C). A couple of hours in the refrigerator, or about 30 minutes in an ice bucket of half ice and half water, will get it there. Colder temperatures mute the aromas, and warmer ones make the bubbles foamy and the acidity sharper. Don't decant it, since that would release the carbonation. Pour from the bottle into a tulip-shaped glass or a white wine glass. These hold the bubbles and gather the aromas better than a wide, shallow coupe. Brut sparklers at this tier are generally made to be enjoyed young, while the fruit and effervescence are at their freshest. Plan to open the bottle within a year or two of purchase rather than cellaring it. Store it upright or on its side in a cool, dark place until it goes into the refrigerator.