Pouilly Fume Maison Chavet

Maison Chavet's Pouilly Fume is listed as a sparkling wine from Massachusetts, made under the Esplanda label. The name is worth a note. In France, Pouilly-Fumé is a Loire Valley appellation for dry Sauvignon Blanc, known for citrus, green herbs and a flinty, smoky edge. The details here don't give a grape variety, so treat the name as a style cue and not a confirmed varietal. If the bottle follows that cue, expect a dry, crisp, high-acid wine. Look for lemon and green apple, possibly grapefruit or fresh-cut herbs, and a clean mineral finish. Expect a light to medium body, no tannin to speak of, and little or no oak influence. That is the usual profile for sparkling wines built on an aromatic white grape. The sweetness level is not stated, so check the label for a dosage term such as brut before planning a menu around it. Serve it well chilled, around 6 to 8°C (43 to 46°F), which keeps the acidity bright and the bubbles fine. Sparkling wines do not need decanting. Pour straight from the bottle after opening it gently, easing the cork out with a soft sigh so the mousse stays intact. A tulip-shaped white wine glass or a flute works. The tulip gives the aromas more room, which suits a herbal, citrus-driven wine. At the table, the acidity points toward salty, fatty or fried food. Oysters, fried calamari, tempura vegetables, goat cheese, and salads with a sharp vinaigrette are all good matches. Shellfish and lemon-dressed fish suit it too. Herb-heavy dishes with parsley, chives or tarragon echo the green notes typical of this style. If the wine turns out to carry some residual sugar, it will also work with mildly spicy Asian dishes. Most sparkling wines of this kind are made to be drunk young while the fruit and freshness are at their best. No vintage or aging information is given, so there is no reason to cellar it. Drink it within a year or so of purchase, and keep it upright and cool until it goes in the fridge.