Santera Mimosa

Santera Mimosa is a sparkling wine from Esplanda, labeled as a United States wine with Massachusetts as its listed appellation. The details supplied don't name the grape, the sweetness level or the alcohol content, so what follows describes what bottles sold as a mimosa usually do. It is not a measured profile of this one. Expect a light, fruit-forward sparkler with orange or citrus-leaning flavors, soft bubbles, and bright acidity. Wines in this style tend to be light-bodied, have no tannin or oak influence, and finish short and clean. The fruit is meant to be the focus. Serve it well chilled, around 38 to 45°F (3 to 7°C), which keeps the bubbles lively and the sweetness in check. About three hours in the refrigerator or thirty minutes in an ice bucket should get it there. Don't decant it, because that releases the carbonation. A flute holds the bubbles longest, and a tulip-shaped white wine glass shows more of the fruit aroma. Pour slowly down the side of the glass to limit foam. If the bottle is already a blended mimosa, it needs no juice added. If it turns out to be a drier sparkling wine, it will work in a classic mimosa with fresh orange juice, usually in roughly equal parts or with a little more wine than juice. This is a drink-now bottle. Light, fruit-driven sparkling wines are made for freshness and do not improve with cellaring, so buy it for the next few weeks and keep it upright or on its side in a cool, dark place until then. Once opened, it is best finished the same day, since the bubbles fade quickly even with a sparkling-wine stopper. For food, think brunch. It goes well with eggs Benedict, quiche, smoked salmon on bagels, buttery pastries and fresh fruit. Its acidity and bubbles also cut through salty bacon and sausage, and it suits lightly sweet dishes like French toast or crepes. Heavy, rich dinner courses will overpower it.