Masia De La Luz Brut

Masia De La Luz Brut is a sparkling wine from Massachusetts, made under the Esplanda label. The details on file don't give the grape blend, production method or dosage, so what follows is what to expect from a Brut-style sparkler rather than a measured profile. Brut means dry, with only a trace of residual sugar. Expect crisp green apple, pear and citrus, perhaps a light yeasty or bready note, and fine, persistent bubbles. Cool-climate sparkling wines from the Northeast tend to have bright, lively acidity and a lean, refreshing finish. Oak and tannin play little to no role in this style. Serve it well chilled, around 40 to 45°F. That is roughly three hours in a refrigerator, or 20 to 30 minutes in an ice bucket filled with half ice and half water. Decanting isn't needed and would flatten the mousse. Open the bottle slowly by holding the cork and twisting the bottle, so the gas escapes with a soft sigh rather than a pop. A tulip-shaped white wine glass or a standard flute works. The tulip shape lets the aromas open up a bit more while still holding the bubbles. The high acidity and dry finish make it a natural match for salty and fried foods. Think oysters, fried calamari, potato chips, tempura, or a plate of fried chicken. It also works with soft, creamy cheeses like brie or fresh goat cheese, smoked salmon on blinis, and light shellfish dishes such as shrimp or scallops. Because it is dry, it is better suited to appetizers and savory courses than to sweet desserts, which can make a Brut taste thin and sharp. It also works well as an aperitif, or as the sparkling base for a mimosa or a French 75. This is a drink-now bottle. Non-vintage Brut-style sparklers are made for freshness, and they are at their best within a year or two of purchase. Store the bottle upright or on its side in a cool, dark place until you chill it, and drink it within a day or two of opening, using a sparkling-wine stopper if you save a pour.