Pol Roger 2016

Listed as a 2016 sparkling wine from Massachusetts under the Esplanda name, this bottle is vintage-dated, which sets it apart from the non-vintage sparklers that make up most of the category. The listing doesn't specify the grape blend, the production method or the dosage level, so the notes below describe what dated sparkling wines usually deliver, not a measured profile of this bottle. Expect fine, persistent bubbles, crisp acidity, and a light to medium body. Typical flavors are green apple, pear, citrus peel and a little toasted bread or biscuit if the wine spent time on its lees. Sparkling wine has no meaningful tannin, and oak is usually either absent or a background note. The finish tends to be clean and dry to off-dry. Serve it well chilled, around 6 to 8°C (43 to 46°F), which is roughly three hours in a refrigerator or 30 minutes in an ice bucket with water. Colder than that mutes the aromas, and warmer makes the bubbles feel coarse. Don't decant it, since that would release the carbonation. Open it gently by holding the cork and twisting the bottle, so it releases with a sigh instead of a pop. For glassware, choose a tulip-shaped glass or an all-purpose white wine glass over a narrow flute. The wider bowl gives the aromas room, and a half-full pour keeps the bubbles lively. If the bottle is on the creamier, toastier side, a white wine glass will show that best. Sparkling wine's acidity and carbonation make it a good partner for salty and fried foods. Try it with oysters, tempura, fried chicken, aged hard cheeses, salted nuts or soft-ripened cheeses. If the wine is dry, it also works with sushi and light seafood pasta. The 2016 date means this is a wine from a single harvest year, and it has already had some time in bottle. Most sparkling wines are made to be enjoyed within a few years of release. If you want to keep it, store it on its side in a cool, dark place at a steady temperature, and treat it as ready to open now rather than as a long-term cellar wine.