Pétillant naturel, or pét nat, may seem trendy, but this method of winemaking is as old as time itself. Its surge in popularity is probably due to the natural wine trend, but if you are still a bit unsure of this bubbly, then read on to find out exactly how it’s made and, more importantly, why it’s so delicious.
What Is Pét Nat?
Pét nat is a naturally sparkling wine produced in the ‘methode ancestrale,’ or ‘artisanale.’ This method involves bottling the wine prior to it completing its first fermentation, which allows the natural sugars from the grapes to produce carbon dioxide – hence the fizz! This method is in contrast to méthode champenoise (Champagne), which involves allowing the base wine to fully ferment before bottling it, with the addition of yeast and sugar for a second fermentation.
The main difference between the two is that pét nat has no additional sugars or yeast added, resulting in a completely natural bubble. It is also not disgorged and can often be unfiltered, resulting in a cloudy wine with sediment at the bottom of the bottle.
Disgorged refers to the process of removing sediment from sparkling wine once it’s completed fermentation.
What Does It Taste Like?
Pét nat doesn’t have any additional sugar, which means it is naturally low in alcohol. It has a light fizz and somewhat rustic taste and is slightly sweeter than a Cap Classique or Champagne. It’s a delicious summertime drink — light and perfect for an afternoon tipple at a picnic or a braai.
It won’t give you a headache (less sugar, remember), but can often feel quite rich, so we recommend pairing it with lighter foods. Some versions benefit from slightly spicier, acidic, food pairings as the spice cuts through the richness and balances out the drink.
The Local Market
Lucky for us, South African winemakers have gone back to the old ways and there is an abundance of choice available for South African wine drinkers looking to try something different.
Want more? Learn about the difference between Champagne and Cap Classique.
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