Pét-nats are undergoing a renaissance in wine circles. This is likely thanks to their drinkability, freshness and embodiment of carefree “glou glou” culture. Though these funky, fizzy and fermented beverages are most often associated with wine, this method of carbonation can also be used to produce other beverages—including ciders.
These pét-nat ciders, which are made using this natural fermentation process, are also currently on the rise. There’s good reason for the growing attention.
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“I have folks come in looking for something that maybe is a little more rustic or hazy… pét-nats can definitely scratch that itch,” says Olivia Maki, co-owner of Redfield Cider Bar & Bottle Shop in Oakland, California. Wines and ciders made using this method, she notes, are prized for their quaffable qualities and expansive food pairing abilities.
While pét-nat ciders currently only account for around 10% of her shop’s cider portfolio, they’re slowly acquiring a dedicated following. “It’s a small but mighty selection,” Maki says. “They sell really well.” Eleanor Leger, founder and co-owner of Eden Specialty Ciders in Newport, Vermont, agrees, estimating that pét-nat ciders make up around 20% of her operation’s bottled cider options.
Here’s everything you need to know about the growing category, and why cider makers are still having difficulty breaking into the market.
What Is Pét-Nat?
Translated from French as “naturally sparkling,” pétillant naturale (pét-nat) is one of three ways to naturally carbonate wines and ciders. Other options include Charmat (the tank method) and
This Article was originally published on Wine Enthusiast
