Volante Bellini

Volante Bellini is a 750ml sparkling wine from Esplanda, made in Massachusetts. The name points to the Bellini, the Venetian cocktail of sparkling wine and white peach. Bottled versions in this style usually show ripe peach and apricot on the nose, with a little white blossom. Expect a light body, fine to moderate bubbles, and a gently fruity, off-dry to semi-sweet palate. I don't have a published sugar level or ABV for this bottle, so check the label before pairing it with anything delicate. Wines like this have no real tannin and no oak. The structure comes from the carbonation and a modest, refreshing acidity, which keeps the peach character from turning heavy. The finish is typically short and clean, with a soft fruit note rather than a dry, yeasty one. That makes it an easy bottle to pour on its own, and it also suits mixing. A splash of peach nectar or a few spoonfuls of ripe peach purée will push it closer to the classic cocktail. A small amount of fruit is usually enough, because the wine already carries peach flavor. Serve it well chilled, around 38 to 45°F, which means about three hours in the refrigerator or thirty minutes in an ice bucket. No decanting is needed, since that would only release the bubbles. A flute holds the carbonation longest, while a small white wine glass gives the peach aromas more room. Pour slowly down the side of the glass to control the foam. This is a drink-now bottle. Light, fruit-driven sparkling wines have no tannin or oak to carry them through cellaring, and the fresh peach character is at its best soon after release. Keep it cool and upright until you open it, and finish the bottle within a day or so of opening, with a sparkling-wine stopper if you have one. For food, the sweetness and fruit suit brunch dishes such as prosciutto and melon, buttery pastries, or soft cheeses like brie and fresh ricotta on toast. It also works with lightly spiced appetizers, where the touch of sugar cools the heat. Fruit tarts and almond cake are natural dessert partners.