Mionetto Superiore

Superiore from Mionetto is a sparkling wine, and the details on file don't name the grape, the vintage or the sweetness level. Check the label for those before you plan a menu around the bottle. The name and producer point toward a Prosecco-style bottling, which is usually made from Glera by the tank method. If this one follows that style, expect a light, fresh, fruit-forward wine. Typical notes are green apple, pear, white peach and citrus blossom, with a soft floral lift. The body is usually light and the acidity bright. Oak is not a feature of this style, and there is no tannin to speak of. The bubbles tend to be lively but fine, and the finish is clean and short, sometimes with a faint almond or citrus-peel note. At the table, a wine like this works best with salty, fried or delicate foods that its acidity and bubbles can cut through. Good matches include prosciutto and melon, fried calamari, tempura vegetables, fresh mozzarella, light seafood pastas and soft cheeses. It also suits spicy takeout, where a little residual sugar, if the wine has any, helps soothe the heat. Brut and extra dry styles both fit these dishes. A drier wine is the better match for richer or saltier food. Serve it well chilled, around 40 to 45°F. Two to three hours in the refrigerator or about 30 minutes in an ice bucket gets it there. Don't decant it, because that would flatten the bubbles. Open the bottle gently, holding the cork while you turn the bottle so the gas escapes slowly. A tulip-shaped white wine glass or a universal flute-and-tulip hybrid shows the aromas better than a narrow flute or a coupe, and it keeps the bubbles lively for longer. Sparkling wines in this style are made to be drunk young, usually within a year or two of release. Buy it for near-term drinking rather than for the cellar. Once opened, a proper sparkling-wine stopper will keep it acceptably fizzy in the refrigerator for a day or so.