P Vallee Champagne

P Vallee Champagne is a sparkling wine from Massachusetts, bottled under the Esplanda label. The listing gives no grape blend, production method, dosage level or vintage, so what follows describes how sparkling wines in this category typically behave and is not a measured profile of this bottle. A sparkling wine from a cool New England climate often leans on bright acidity, so expect green apple, citrus and pear fruit, possibly with a lightly yeasty or bready edge. Oak influence is usually minimal in this style. The mousse should be lively, the body light to medium, and the finish crisp. Tannin is not a factor in a white sparkling wine. Serve it well chilled, around 40 to 45°F, which is about three hours in a refrigerator or 30 minutes in an ice-and-water bucket. Colder temperatures mute the aromas, and a warmer pour tends to foam and taste flat. Do not decant. Pouring the wine into a decanter would release the carbonation without improving anything. A tulip-shaped flute or a small white wine glass is a better choice than a wide coupe, because the narrower opening keeps bubbles and aroma in the glass longer. Open the bottle slowly by twisting the bottle and holding the cork steady, and pour in two stages to keep the foam down. Brisk acidity and bubbles pair well with salty, fried and rich foods. Good matches include oysters, fried clams, potato chips, soft cheeses such as brie, buttery crackers, smoked salmon, and fried chicken. It also works well as an opening pour before a meal. Wines of this kind are generally made to be drunk young, and nothing in the details suggests this one is meant for cellaring. Plan to drink it within a year or two of purchase. Store it upright or on its side in a cool, dark place until you chill it.