Exploring Natural Wines and Pét-Nat
If you’re a fan of wine and love trying unique, artisanal products, you may have come across terms like "natural wine" and "pét-nat." These trending terms point to an ancient way of making wine that emphasizes minimal intervention and maximum expression of terroir—the unique combination of soil, climate, and vine.
Let’s explore the fascinating origins of these wines, how they’re different from traditional wines, and why they’re capturing the attention of sommeliers and casual drinkers alike.
A Brief History: The Origins of Natural Wine and Pét-Nat
Natural wine has roots that go back thousands of years. In ancient times, winemaking was a purely natural process—there were no chemicals, no sophisticated equipment, and no added yeast. Over the centuries, as winemaking methods became more industrialized, synthetic additives, sulfites, and other processing techniques were introduced to standardize flavor and shelf-life.
The modern natural wine movement, however, began around the 1960s and 1970s in France, spearheaded by winemakers who wanted to return to a purer, more traditional form of winemaking. Natural wine is often considered a rebellion against highly commercialized wine, embracing practices like organic and biodynamic farming, native yeast fermentation, and minimal (or zero) sulfite addition.
Pétillant naturel, or “pét-nat,” has a similarly storied past. Often credited as the “original” sparkling wine, pét-nat’s origins are traced back to the 16th century in France. Unlike champagne, which requires a complex secondary fermentation process, pét-nat is produced using the méthode ancestrale, an ancient technique that captures a wine’s natural carbonation during its first fermentation. Today, pét-nat is beloved for its playful bubbles, unique flavors, and “hands-off” winemaking process.
What Makes Natural Wine “Natural”?
Natural wines are typically made with a few core principles:
- Minimal Intervention in the Vineyard and Cellar: No synthetic pesticides or herbicides are used in the vineyard, and no chemicals or additives (like sugar or acid adjustments) are added in the cellar. Natural wine is usually unfined and unfiltered, allowing for a cloudy, sometimes textured appearance.
- Native Yeasts: Fermentation is started with the natural yeasts present on the grape skins and in the environment, rather than commercial yeast strains. This gives natural wines their unique flavor profile, often more complex and earthy.
- Low or No Sulfites: While some natural winemakers use a small amount of sulfites to stabilize the wine, most avoid them entirely. This choice can lead to more variation from bottle to bottle, as natural wine is a bit more sensitive to temperature and storage conditions.
- Sustainability: Many natural winemakers emphasize sustainable practices, working in harmony with nature rather than imposing heavy manipulation on the land.
Natural Wine vs. Organic and Biodynamic Wines
It’s easy to mix up natural wine with organic or biodynamic wine, but they aren’t the same thing.
- Organic Wine: This is made from organically farmed grapes, without synthetic pesticides or herbicides. While organic winemaking has strict rules, these don’t necessarily cover additives, filtration, or commercial yeast use. Some organic wines can therefore be highly processed in the cellar.
- Biodynamic Wine: This is a step beyond organic, using farming principles based on the lunar cycle and incorporating holistic practices to enhance vineyard health. Biodynamic wines are organic, but the term does not dictate cellar practices in the same way that “natural” wines do.
Natural wine combines organic and biodynamic methods in the vineyard with minimal intervention in the cellar. So, while all natural wines are generally organic, not all organic or biodynamic wines are natural.
What’s Pét-Nat, and How Is It Different from Champagne?
Pét-nat, short for pétillant naturel (or “naturally sparkling”), is a fun, rustic style of sparkling wine made through the méthode ancestrale. Here’s how it differs from the traditional Champagne method:
- Single Fermentation: Pét-nat is bottled during its first fermentation, which continues inside the bottle, creating bubbles. Champagne, by contrast, undergoes a second fermentation in the bottle, creating a more refined, consistent effervescence.
- Bottle Variability: Pét-nat is unfiltered and may have a cloudy appearance, along with a crown cap closure (like a beer cap) instead of a cork. Its flavor can vary widely between bottles, even from the same producer, due to the minimal control over fermentation.
- Casual Appeal: Pét-nat is often lighter in alcohol, a bit less “serious,” and has a fruitier, funkier character than Champagne. This makes it great for casual sipping, and it pairs well with a variety of foods, from oysters to spicy dishes.
The Flavors of Natural Wine and Pét-Nat
Natural wines and pét-nats offer a broad spectrum of flavors that are often described as "wild," "funky," or "alive." Here’s what you might expect when you pour a glass:
- Natural Wines: Often slightly cloudy and unfiltered, natural wines may have notes of sour fruits, earthy undertones, and a touch of “funk” or yeastiness. They range from light and bright to rich and complex, depending on the grape variety and region.
- Pét-Nat: These wines are bright, bubbly, and full of personality. Expect flavors of ripe apple, pear, or even tropical fruits. Pét-nats can be dry or slightly sweet, with a refreshing tartness that complements their natural fizz.
Tips for Enjoying Natural Wines and Pét-Nat
- Store and Serve with Care: Natural wines can be sensitive to temperature, so it’s best to store them in a cool place. Pét-nat should be chilled and poured slowly to avoid an over-fizzy pour.
- Be Open to Surprises: Natural wines are known for their unexpected flavors and occasional bottle variability. Embrace the adventure!
- Pair with Food: Natural wines and pét-nats are incredibly versatile with food. Try them with fresh cheeses, grilled vegetables, charcuterie, or anything with a bit of spice.
A Few Pét-Nat and Natural Wine Recommendations
If you’re ready to give these wines a try, here are a few bottles that capture the essence of natural wine and pét-nat:
Breaking Bread Pét-Nat: The wine has effervescent notes of green apple, pear, and citrus, accompanied by a soft, yeasty aroma reminiscent of freshly baked bread. The palate is light and zippy, with gentle bubbles that enhance its crisp, refreshing character. There’s a playful hint of wildflower and minerality, leading to a clean, refreshing finish that’s perfect for casual sipping.
Field Recordings Pét-Nat Rosé: On the nose, it offers aromas of strawberry, watermelon, and ripe peach, with hints of wildflowers and a touch of citrus zest. The palate is crisp and vibrant, with juicy red fruit flavors balanced by mouthwatering acidity and fine, playful bubbles. The finish is dry and refreshing, making it a perfect wine for easygoing, warm-weather sipping or as a festive aperitif.
Ercole Pét-Nat: Aromas of fresh orchard fruits—think green apple and pear—along with hints of citrus, wild strawberries, and a touch of white blossoms. On the palate, expect a burst of juicy fruit flavors, including melon and red currant, balanced by lively acidity and fine, natural bubbles that give it an energetic mouthfeel. The unfiltered nature adds a hint of yeasty complexity, with a subtle, refreshing minerality that leads to a crisp, dry finish.
Final Thoughts
Natural wines and pét-nats offer a unique window into winemaking that’s as raw, vibrant, and expressive as the land it comes from. With their low-intervention approach, these wines offer a true taste of nature and celebrate the craft of winemaking in its most unadulterated form.
Whether you’re a seasoned wine enthusiast or just curious about trying something new, natural wines and pét-nat promise an experience that’s as refreshing as it is authentic. Cheers to discovering the “wild side” of wine!