Roatri Brut Yellow

Roatri Brut Yellow is a sparkling wine from Massachusetts, labeled Brut, the designation for a dry style with little perceptible sugar. The listing doesn't name the grape, the production method, the vintage or the alcohol level, so what follows describes what Brut sparkling wines usually deliver. Treat it as an expectation, not a measured profile. Expect crisp, bright acidity, a light to medium body, fine to moderate bubbles, and citrus and orchard fruit such as lemon, green apple or pear. There is typically no meaningful tannin, and any oak influence would be subtle at most. The finish in this style is usually clean and fairly short, with the acidity doing most of the work. That profile suits salty, fried and rich foods, which the acidity and bubbles cut through. Good matches are oysters and other raw shellfish, fried chicken, tempura, potato chips, soft cheeses like brie or fresh goat cheese, and sushi. It can also stand in for a dry white wine with light seafood dishes. A dry sparkler like this also works for a spritz or a mimosa. In those drinks the acidity keeps it from tasting thin next to juice or bitter liqueurs. Serve it well chilled, around 40 to 45°F, which in practice means a few hours in the refrigerator or about 30 minutes in an ice bucket filled with ice and water. Don't decant it, because that releases the carbonation. Open the bottle gently, easing the cork out with a hand over it so the gas escapes with a sigh. A tulip-shaped white wine glass or a standard flute will hold the bubbles and still concentrate the aroma. A flute keeps the fizz longer, while a white wine glass shows more fruit. Brut sparkling wines in general are made to be drunk young, and nothing in the details suggests this bottle is meant for cellaring. Drink it within a year or two of purchase, and keep it upright or on its side in a cool, dark place until you chill it.