Pét-Nat

Pét-nat, short for pétillant naturel, is naturally sparkling wine made by the méthode ancestrale. The wine is bottled before its first fermentation finishes, trapping its own carbon dioxide with nothing added. It is the most low-intervention way to make a wine sparkle.

Champagne and Crémant get their bubbles from a second fermentation, with added sugar and yeast, followed by disgorging. Pét-nat keeps the carbon dioxide from its single, original fermentation, with nothing added and usually no disgorging. The result is rawer and more rustic.

Most pét-nat is bottled unfiltered, so the yeast sediment stays in the bottle. That haze is natural and harmless. Stand the bottle upright for a few hours before serving if you prefer a clearer pour.

Most pét-nat is dry, but because fermentation stops naturally, some carry a touch of residual sweetness. Styles range from bone-dry to lightly off-dry across white, rosé, red, and orange.

Serve it well chilled, which calms the bubbles and makes it easier to open. Open it cold and slowly, keeping a glass handy. Pét-nat pairs with almost anything, from fried food and pizza to charcuterie and cheese.

Expect bright, fresh, lively wines with soft, gentle bubbles and real character. Depending on the grape and color, you might find orchard fruit, citrus, red berries, or a savory, yeasty edge.