90+ Cellars Prosecco

This bottle is a Prosecco from 90+ Cellars, listed with a United States and Massachusetts designation. That makes it a domestic bottling of a style usually associated with Italy's Veneto, so it's worth reading the label for the grape and production details. Prosecco is traditionally built on the Glera grape and made by the tank (Charmat) method, where the second fermentation happens in a pressurized tank rather than in the bottle. Styles like this usually come out light-bodied and fresh. Expect green apple, pear, white peach and a little citrus blossom, with a soft, frothy mousse rather than the toasty, yeasty depth of bottle-fermented sparkling wine. Oak and tannin are not part of the style. Acidity is bright but gentle, and the finish is typically short, clean and slightly fruity. Many Proseccos sit in the brut to extra dry range, so check the label's sweetness designation if you want a specific dryness. Because the style is built around primary fruit and fizz, it works well with salty, fried and lightly spiced food. Think prosciutto and melon, fried calamari, tempura vegetables, soft cheeses like burrata or fresh mozzarella, or mild Thai and Vietnamese dishes. It also suits brunch dishes such as eggs benedict, where the acidity cuts through richness. Serve it well chilled, around 38 to 45°F, which keeps the bubbles fine and the fruit crisp. Several hours in the refrigerator, or about 30 minutes in an ice bath, will get it there. Do not decant it, since that would flatten the carbonation. A tulip-shaped white wine glass or a universal sparkling glass is a better choice than a wide coupe or a narrow flute, because it holds the bubbles while leaving room for the aroma. This is a drink-now bottle. Prosecco is made for freshness and does not improve with cellaring, so keep it cool and open it within a year or so of purchase. It also works as the base for spritzes and Bellini-style mixed drinks.