Nic Feuilatt Brut Rose

Nic Feuilatt Brut Rosé is a dry sparkling rosé from Massachusetts, sold in a 375ml half bottle. "Brut" is a dryness designation, meaning little residual sugar (under 12 grams per litre), so the pink colour should not be read as sweetness. The listing doesn't name the grapes or the production method. Sparkling rosés in this style usually show red berry fruit such as strawberry, raspberry and red cherry, with a hint of citrus peel, and finish crisp and clean. Expect lively acidity and fine bubbles. Tannin is typically negligible, and oak influence is usually minimal or absent. The half-bottle size suits a specific use. It pours about two and a half standard glasses, which makes it practical for a couple sharing an aperitif or a small dinner. It also works when you want sparkling wine without committing to a full 750ml bottle that will go flat in the fridge within a day or two. Serve it well chilled, around 6 to 8°C. Roughly three hours in the refrigerator, or 30 minutes in a bucket of ice and water, will get it there. Skip decanting, because it would only dissipate the carbonation. Open it gently, holding the cork while you twist the bottle, to keep the mousse intact. A tulip-shaped flute or a small white wine glass is a good choice. The narrower opening holds the aroma and the bubbles longer than a wide coupe does. Brut rosé is flexible at the table. Its acidity and bubbles cut through salty, fried or fatty foods, so it works with fried chicken, potato chips, charcuterie, smoked salmon, oysters and soft cheeses such as brie or fresh goat cheese. It also suits lightly spiced dishes, sushi, and salads with berries or citrus. Avoid very sweet desserts, which can make a dry sparkler taste thin and sharp. This is a drink-now bottle. Sparkling rosés of this kind are made for freshness and are best enjoyed within a year or two of purchase rather than cellared. Keep it upright or on its side in a cool, dark place until you're ready to chill it.