Segura Viudasorganic Cava Brut

Listed as an organic Cava Brut, this sparkling wine is a dry, traditional-method style. Brut means low residual sugar, so expect a crisp, savory profile with no obvious sweetness. Cava in the classic style is built on Macabeo, Parellada and Xarel·lo and given a second fermentation in the bottle. The listing doesn't confirm the grapes or production method for this bottle, so treat those as the typical template and not as a measured profile. In the glass, styles like this usually show green apple, lemon peel and white peach. Bottle-fermented examples often add a toasted-bread or almond note, and a firm, steady bead of bubbles. The body is generally light to medium and the acidity bright. There's no tannin to speak of and no heavy oak influence, so the finish tends to be clean, dry and slightly citrusy. Brut cava is built for the first year or two after release, and it isn't a wine to cellar. Drink it now, while the fruit and the fizz are at their most lively. Serve it well chilled, around 41 to 46°F (5 to 8°C). A couple of hours in the refrigerator, or about 30 minutes in an ice bath, gets it there. Don't decant it, because that would only flatten the bubbles. Open the bottle slowly, holding the cork and twisting the bottle, to keep the mousse intact. A tulip-shaped sparkling glass or a standard white wine glass works better than a wide coupe. It holds the aromas and slows the loss of carbonation. The acidity and dry finish make it a natural match for salty and fried foods such as marcona almonds, jamón, potato chips, tempura and fried chicken. It also suits shellfish, goat cheese, manchego and lightly dressed salads, and its freshness cuts through rich, creamy dishes like cheese fondue or buttery pastries. Beyond the glass, it makes a dry base for mimosas, bellinis and spritz-style drinks when you want less sweetness than prosecco usually brings.