Reguta Proseacco

Reguta Proseacco is a sparkling wine from Massachusetts in the United States, and its name points to the Prosecco style: light, fresh and fruit-forward rather than rich or yeasty. The details provided don't name the grape, the production method or the sweetness level. Treat what follows as the typical profile for this style, not a measured one. Wines in this vein usually show green apple, pear and white peach, with a touch of citrus blossom or melon. They are light-bodied and have a lively, fairly soft mousse. Acidity is the backbone, tannin is absent, and oak is rarely used, so the finish is clean, short to medium and fruity. If the label says Extra Dry or Brut, expect a crisper edge. Anything labeled Dry will taste slightly rounder. Serve it well chilled, around 38 to 45°F (3 to 7°C). That is about three hours in a refrigerator, or 20 to 30 minutes in an ice bucket filled with water and ice. At that temperature the bubbles stay fine and the acidity stays bright. Don't decant a sparkling wine like this, because that only dissipates the carbonation. Pour it straight from the bottle, tilting the glass slightly to keep the foam under control. A standard white wine glass or a tulip-shaped flute works best. Both concentrate the fruit aromas, and the tulip shape keeps the bubbles lively longer than a wide coupe. This style is made to be drunk young. Its appeal is freshness, and extra time in the cellar will not improve it, so enjoy it within a year or so of purchase and keep it cool and out of direct light until then. Once opened, a sparkling wine stopper will hold the bubbles for a day, but it is best finished the same evening. At the table, the high acidity and moderate fruit suit salty, fried and lightly spiced foods: prosciutto and melon, fried calamari, tempura vegetables, soft cheeses like fresh mozzarella or burrata, and Thai or Vietnamese dishes with moderate heat. It also works well with brunch dishes such as eggs benedict or smoked salmon on toast. Because it is easy-drinking and low in tannin, it is also a good base for spritzes. Combine it with Aperol or a splash of elderflower liqueur, and add soda and an orange slice.