Nicolas Feuillatt Reserve Brut Champagne

This is a brut sparkling wine, and the listing gives Massachusetts, United States as its origin. Brut is the dry end of the sparkling scale, usually under 12 grams of residual sugar per liter. Expect crisp, bright acidity, a fine and persistent bead of bubbles, and flavors in the green apple, lemon peel, and pear range. Many wines in this style add a toasted-bread or biscuit note from time on the lees. The listing doesn't state the grape blend, dosage, or time on lees, so treat those as typical of the style, not measured facts. A brut like this is light to medium in body, has no meaningful tannin, and shows no oak influence. The finish is usually clean and dry, with a lingering citrus note. Serve it well chilled, at roughly 40 to 45°F. About three hours in a refrigerator, or 30 minutes in an ice bucket with water and ice, will get it there. Do not decant it, since that would flatten the mousse. Open it gently by holding the cork and turning the bottle, so the wine pours with its carbonation intact. A tulip-shaped white wine glass or a flute works. The tulip gives you more aroma while still holding the bubbles, so it is the better choice if you want to taste the fruit and any toasty character. Brut's acidity and effervescence cut through salt and fat, which makes it a natural match for fried foods, oysters, smoked salmon, soft cheeses like brie, and salted nuts. It also works with roast chicken and with creamy pasta dishes. For cocktails, its dryness suits a French 75 or a mimosa, where sweeter sparkling wines can make the drink cloying. Most bottles in this category are made to be enjoyed within a couple of years of purchase, not cellared. Store it upright or on its side in a cool, dark place until you chill it.