Wine of the month: Pét-Nat
Time for fizzy fun in the sun!
Out of all of the wines I have chosen for this wine challenge, this is the month that I implore you to have some f*cking fun.
This month, we’re not focusing on a type of grape or an appellation. No, this month, you are free to grab a pét-nat from anywhere. Any region, any shop. Just do me a solid and make sure it has a cool label.
Pét-nat, short for pétillant-naturel, is a fizzy style of wine that, in my opinion, was meant to be enjoyed at happy hour. It’s your “I just baked in the sun all day at the beach and need something light and fun to drink” kind of wine. It’s juicy, it’s fizzy, it’s low ABV, and it’s so easily crushable that you probably want to pick up a few bottles to begin with.
So what makes a pét-nat so special, and why is it different from other traditional sparkling wine you see on the market? Let’s dive in.
How is pét-nat different from other sparkling wine?
In order to understand how pét-nat become what it is, we have to talk about fermentation. Puts on glasses, licks finger, opens textbook. Let’s get a little nerdy.
There are a few ways a sparkling wine is made. The most popular, and the one that was originally popularized in Champagne (although England tries their best to take the credit), is second fermentation. Also known as double fermentation, this method is when the still wine goes through a second fermentation process in the bottle, which captures the carbon dioxide—a natural byproduct of fermentation—and creates the bubbles and that signature pop. Or, in my case as a sommelier, the occasional explosion.
Another popular method is the tank method, also known as the Charmat method. This is when the finished fermented wine is placed in a pressurized tank called an autoclave for the second fermentation, resulting in a much faster production with increased volume. This method was popularized in Prosecco.
Pét-nat is unique because it only goes through one fermentation. The wine does not finish fermentation in those stainless steel tanks but, instead, is moved into bottles when it has 18 to 30 grams of residual sugar per liter left. The bottles are sealed with a crown cap and the wine is stored to let the fermentation finish.
This makes the wine more fizzy in style rather than sparkling, and it is typically cloudy and has some of that dead yeast in the bottle since it wasn’t filtered out once fermentation finishes. Hence why this wine is popular in natural wine circles. The kombucha-like taste alone really sets the vibe.
The different labels of pét-nat
While pétillant-naturel and “pét-nat” is likely the most common label you will see, this version of winemaking can also be referred to as the ancestral method (méthode ancestrale in French) and col fondo (translates to “with the bottom” in Italian). Col fondo is likely something you will find sitting next to your Prosecco offerings, since that’s where it is created.
How to drink pét-nat
So there’s a layer of dead yeast sitting at the bottom of the bottle. What do you do about it?
We call that layer of dead yeast the lees, and surprisingly enough, those dead yeast cells help to make the wine taste interesting. Aged Champagne will sit on the lees for long periods to create creamy and brioche-like textures for the wine. In terms of a pét-nat, it creates that kombucha-like taste that natural wine drinkers really love.
Depending on your taste preferences, you can do one of two things.
Drink it clear. Leave the wine standing upright in the fridge for at least 24 hours. The yeast well settle at the bottom of the bottle, so when you pour, the wine will be clearer. Pour carefully!
Drink it cloudy. Pour right away or, if you’re feeling saucy, turn the bottle over a few times before opening. This will evenly distribute the lees and give the wine more of that kombucha-like flavor.
What grapes are used for pét-nat?
Really, anything! While there are some more popular options that are used regularly for pét-nat (typically grapes you’ll find in cooler climate regions), any grape can essentially be used to make this style of wine.
What to pair with pét-nat
Pét-nat can be so diverse that we could go a lot of different directions when it comes to pairings. I think in this case, let’s look at the context. If your pét-nat is being enjoyed as a summer aperitif before a meal, then let’s think happy hour and happy hour snacks. Cheese boards, particularly with lighter and fresher cheeses like goat, buratta, or Boursin. Salty snacks like fries, popcorn, or chicken bites. Shareables like nachos or flatbreads.
There’s a lot of variety to play with here, so I say have fun with it this month. Let your inner sommelier to the work and see what you come up with! And be sure to let me know in the comments what you decided to go with!
What wine did I snag? Plus, order your own!
I was in the mood to find something local, so I snagged a bottle of the Silver Thread Vineyard Pétillant Naturel from Seneca Lake in New York. (Finger Lakes, baby!) This is a new-to-me wine producer from the region (I’ve tasted a lot from over there) and I was excited to see it was such a big blend of grapes! It has Chardonnay, Pinot Noir, , Gewurztraminer, Cabernet Franc, and Riesling. If you’re local, you can buy it here.
Meinklang Frizzante Rosé “Prosa” 2023, $16.99 — I love this wine! Uniquely made with Pinot Noir from Burgenland (usually well known for Bläufrankisch), this wine has a savory note to it that makes it perfect with food. Buy it here!
Field Recordings Posie Pét-Nat, $17.00 — Field Recordings is one of those producers I see a lot at bars around Brooklyn, it’s a very popular pour. And it makes sense—the wine is delicious. Buy it here!
Pétillant Naturel Vinho Verde “Phaunus”, Aphros 2023, $28.99 — A unique take on a Vinho Verde, a “green wine” from Portugal. No, it’s not green, it’s just a play on words because the grapes are picked early, resulting in a low-alcohol, high-acid wine. In the case of a pét-nat, it’s great for summer sipping. Buy it here!
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