Santa Margherita Sparklng Rose

This is a sparkling rosé listed under Massachusetts in the United States. The details don't name the grape blend, vintage, dosage level or production method, so the notes below describe what dry-to-off-dry sparkling rosés usually offer, not a measured profile of this bottle. Check the back label for sweetness and ABV before pairing it with something delicate. Expect a pale pink to salmon color with fine, persistent bubbles. The typical aroma and flavor range for the style runs from strawberry and raspberry to red cherry, watermelon rind and a little citrus zest. Sparkling rosés are usually light to medium in body. They carry no real tannin, and the lively carbonation and crisp acidity keep the fruit from feeling heavy. Oak is rarely a factor in this style, so expect a clean, fruit-driven finish that ends on a dry or lightly off-dry note, depending on the dosage. The acidity and bubbles suit salty, fried and rich foods. Good matches include oysters and raw bar platters, fried chicken, tempura, charcuterie, soft cheeses like brie or fresh chèvre, and sushi. A summer salad with berries or goat cheese also works. If the bottle turns out slightly sweet, it can handle moderately spicy dishes such as Thai or Szechuan, where a bone-dry wine can taste thin. Serve it well chilled, around 40 to 46°F (4 to 8°C). About three hours in the refrigerator or 30 minutes in an ice bucket will get it there. Don't decant it, because that would flatten the bubbles. Pour it straight from the bottle after removing the cork with a gentle twist, so the mousse stays intact. A tulip-shaped sparkling glass or a white wine glass with a slightly narrowed rim shows the aromas better than a wide, shallow coupe. Either one holds the carbonation longer. Sparkling rosé in this style is meant to be drunk young, while the fruit is bright and the bubbles are fresh. Keep the bottle in a cool, dark spot and plan to open it within a year or so of purchase rather than cellaring it.