Curious about those “pét-nat” sparkling wines you’re seeing on all the trendy wine lists? Despite its recent surge in popularity, the existence of pét-nat predates Champagne and has been a French favorite for centuries.
The Lowdown on Pét-Nat
Pét-nat, short for the French Pétillant Naturel, is a naturally sparkling wine made using the ancestral method, an early form of sparkling winemaking. These wines were made by accident in the 1500s when a monk in Saint-Hilaire, France, discovered naturally formed bubbles in his sealed wine.
The method’s modern resurgence began in the Loire Valley during the early 1990s when natural wine advocate Christian Chaussard’s accidental fizzy wine prompted him to research and experiment with the ancestral method. His efforts inspired not only winemakers in the Loire Valley but also those beyond to embrace the approach.
Unlike the Champagne process that adds sugar and yeast for a second fermentation, the ancestral method lets the first fermentation complete naturally in the bottle without any additives, creating gentle bubbles as carbon dioxide gets trapped. In keeping with a more natural approach, producers of pét-nat often follow organic or biodynamic methods, fermenting the wines solely with natural yeast and limiting the use of sulfur.
The making of Pét-nat wine is more about a sense of fun in winemaking and less about following strict rules. Although they originated in southwestern France, they aren’t confined to specific regions or grape varieties. Today you can find this popular fizzy wine being made in every wine-growing region, from Austria to New
This Article was originally published on The Wine Chef
