Sforno Malbec

Sforno Malbec is made by Esplanda in Massachusetts, and it is listed as a sparkling wine. That points to a sparkling red built on Malbec, which is an uncommon style. The label details don't confirm the production method, sweetness level or alcohol content, so check the bottle for those. Malbec is a dark-skinned grape, and sparkling versions usually show deep purple-pink color, a persistent mousse, and a darker fruit profile than most sparkling wines. Expect blackberry, plum and black cherry, possibly with a violet or cocoa edge. Malbec's naturally soft tannins tend to come across as light grip rather than astringency once bubbles are added. Acidity and bubbles do most of the structural work in a style like this. Expect a medium to full-bodied sparkling wine that feels richer than a Brut white but still lifts and cleans the palate. Oak is unlikely to be a major factor in most sparkling reds, so the focus should stay on fruit and the texture of the bubbles. The finish should run moderately long, with dark fruit lingering and a slightly dry or savory close if the wine is made dry. Serve it well chilled but not ice-cold, around 46 to 50°F (8 to 10°C). That temperature keeps the bubbles lively and stops the red fruit from going flat or jammy. Fridge for about three hours, or an ice bath for 20 to 30 minutes, gets you there. Do not decant. Pouring it aerates it too aggressively and strips the carbonation. A tulip-shaped white wine glass or an all-purpose wine glass works better than a narrow flute, because the wider bowl gives the darker fruit room to show. For food, the grape and the fizz suggest a few easy matches. Grilled sausages, burgers, charcuterie and aged hard cheeses all work, since bubbles cut through fat and salt while the fruit stands up to smoke. Roasted mushrooms, tomato-based pasta and barbecue ribs are also good fits. Spicy or heavily sweet sauces are harder, so keep those milder. Sparkling reds of this kind are generally made for drinking soon after release rather than for long cellaring. Treat this as a drink-now bottle, and keep it upright or on its side in a cool, dark spot until it goes in the fridge.