Jean Plener Cuvee Brut Champagne

Jean Plener Cuvée Brut is a non-vintage Champagne from France's Champagne region, made in the dry Brut style. As with all Champagne, the bubbles come from a second fermentation inside the bottle, the traditional method. Wines made this way usually show fine, persistent bubbles and a toasty, bready note from time spent resting on the lees. The details supplied don't name the grape blend or the dosage, so treat the notes below as what Brut Champagne of this kind typically offers, not a measured profile of this bottle. Expect crisp, high acidity framing flavors of green apple, lemon and pear, with a light brioche or biscuit edge. The body is usually light to medium, and there is no tannin or oak character to speak of, so the finish comes down to acidity and mousse. The style is bone-dry to just off-dry, and it should finish clean and fairly short to medium in length. Because it's a non-vintage cuvée, the aim is a consistent house style from year to year, not the stamp of a single harvest. That acidity and effervescence make it a flexible table partner. Salty, fried or fatty foods are the classic match: oysters, fried chicken, potato chips, tempura, buttery popcorn and soft triple-cream cheeses all work, as the bubbles cut through richness and reset the palate. It also suits smoked salmon, sushi, and light shellfish dishes such as shrimp or scallops. Very sweet desserts are a poor fit, since a Brut will taste sharper beside them. A dry style like this can also be the base for a Champagne cocktail, a French 75, or a mimosa, though it is perfectly good served alone. Serve it well chilled, around 6 to 9°C (43 to 48°F). A couple of hours in the fridge or about 20 minutes in an ice bucket filled with ice and water will get it there. Colder tends to mute aroma, while warmer lets the bubbles go coarse and foamy. Decanting isn't needed and tends to flatten the mousse. A tulip-shaped flute or, better, a white wine glass with a slightly narrower rim will concentrate the aromas while still showing off the bubbles. Non-vintage Brut is made to drink on release, so there's no need to cellar it. Keep the bottle cool, dark and upright or on its side for a short time before serving, and finish it within a day or two of opening, ideally with a proper Champagne stopper.