Nicolas Feuillatte Rose

A 375ml half bottle of sparkling rosé is a practical size: it pours about two and a half generous flutes, which suits a couple's dinner, a small toast, or a trial before buying a full bottle. The label doesn't give a grape blend, dosage level or vintage, so expect the general profile of a dry-leaning sparkling rosé. That usually means red berry fruit such as strawberry, raspberry and red cherry, sometimes with a faint citrus peel or dried-rose note. The body is typically light to medium, the acidity bright, and the mousse fine and lively. A sparkling rosé has no real tannin or oak influence to speak of, so the finish tends to be clean and crisp, and the fruit stays at the front. At the table, this style handles salty and fatty foods well, because the bubbles and acidity cut through them. Good matches include fried chicken, tempura, charcuterie, smoked salmon, oysters, soft rind cheeses like brie, and sushi. It also works with lightly spiced dishes, such as shrimp with chili or mild curries, where the fruit calms the heat. For dessert, pair it with plain strawberries or a not-too-sweet raspberry tart, and avoid heavy chocolate cakes that would flatten it. Serve it well chilled, around 42 to 47°F. Three to four hours in the refrigerator, or 25 to 30 minutes in an ice bucket with water and ice, will get it there. Don't decant it, since that would let the carbonation fade. Pour into a tulip-shaped flute or a small white wine glass. The tulip shape holds the bubbles and still leaves room for the berry aromas. Open the bottle slowly, with a gentle hiss rather than a pop. Sparkling rosé in this style is made to drink now, not to cellar. Plan to open it within a year or so of purchase. Keep it upright or on its side in a cool, dark place until then, and finish the bottle the day you open it. A half bottle makes that easy.