Maat Sparkling Soju

Maat Sparkling Soju is made by Esplanda in Massachusetts and sold in the wine category. It is a carbonated take on soju, the Korean drink traditionally served very cold and neat. The listing doesn't state a flavor, alcohol level, grape or fermentation base, so check the label for those. Sparkling soju in this style is usually light-bodied and softly sweet, with fine bubbles that lift the aroma and keep it from tasting heavy. Expect little to no tannin and no oak. Bright, clean acidity and a short, tidy finish are typical of the style. Serve it well chilled, about 2 to 5°C (35 to 41°F). Several hours in the refrigerator, or about 30 minutes in an ice bath, gets it there. Don't decant it, because pouring from a height only loses the carbonation. Open it gently and pour down the side of the glass. A small flute or a narrow tulip glass keeps the bubbles lively. A small stemless tumbler also works for casual pouring, as long as you serve it cold and drink it before it warms. Carbonated, low-tannin drinks like this suit salty, fried and spicy food. Korean fried chicken, pajeon (scallion pancakes), grilled pork belly with ssam, tteokbokki and kimchi-based dishes are good matches. The bubbles and chill cut through oil and heat. Sushi, dumplings and salted snacks such as nuts or seaweed chips also work. Because it's served cold and light, it can stand in for a sparkling wine at a casual table. This is a drink-now bottle. Carbonated drinks like this aren't made for cellaring, and the bubbles and fresh fruit character fade over time. Keep it cool and upright, and open it within a reasonable window after you buy it.