Veuve Du Vernay Brut

Veuve Du Vernay Brut is a sparkling wine from Massachusetts, made under the Esplanda label and sold as a Brut, which means a dry style with little perceptible sweetness. The details on file give the style and origin but not the grape blend, the production method, the vintage or the alcohol level. The notes below describe what dry sparkling wines from cool-climate New England usually show. They are expectations, not a measured profile of this bottle. Expect a crisp, lean profile. Brut sparklers from cooler regions usually lead with green apple, pear and citrus, often lemon or grapefruit, and sometimes a touch of white flower or light bread-dough character. Acidity is typically the main structural element, giving a bright and refreshing palate. Tannin and oak are generally not factors in this style. The body is usually light to medium, and the finish is dry and clean, with the bubbles carrying the fruit through to the end. That acidity and dryness make it a flexible partner for salty, fried and rich foods. Styles like this suit raw oysters, fried calamari, tempura, kettle chips and buttery popcorn, where the bubbles and acid cut through fat and salt. It also works with soft cheeses such as brie or fresh chèvre, smoked salmon on blini, and light chicken or seafood dishes. A dry Brut is less suited to sweet desserts, which can make it taste sharp and thin. For a first course or an aperitif it needs no accompaniment. Serve it well chilled, around 40 to 45°F, which in practice means about three hours in the refrigerator or 30 minutes in an ice bucket filled with water and ice. Colder than that and the aromas tend to close up. Do not decant it, since pouring it into a decanter would let the carbonation go flat. A tulip-shaped white wine glass or a standard flute works well. The tulip shape gives the aromas more room, while the flute keeps the bubbles lively. Wide, shallow coupes let the fizz dissipate quickly and are best avoided. Treat it as a drink-now bottle. Most non-vintage, fresh-style Bruts are made to be enjoyed within a year or two of purchase, and they gain little from extended cellaring. Store it upright or on its side in a cool, dark place until it is time to chill, and open it within the next few months for the freshest fruit and liveliest bubbles.