Pétillant naturel, more commonly referred to as pét-nat, is a bubbly beverage that graces the menus and fridges of many a drinks venue.
The rise of the naturally sparkling drink surely isn’t the latest news, but with a world already woozy with the likes of Champagne, prosecco and Australian sparkling, the question remains – why choose pét-nat?
The method of production of pétillant naturel is by no means a new idea. In fact, méthode ancestrale, or the ancestral method, is the oldest method of sparkling production. Unlike its more labour-intensive counterparts, méthode ancestrale utilises a single fermentation. The fermenting wine is transferred from tank to bottle before the process is complete. The active yeast continues to ferment the remaining sugars in bottle, and the trapped carbon dioxide gives the drink its carbonation.
Voila, pét-nat!
These days, our modern winemakers are well-versed in the magic bottling window and the quality and stability of the style has never been more dependable and appealing. Will Gilbert from Gilbert Family Wines says: “The response from the consumer was fantastic and still is! Since bottling our first range of pét-nats back in 2017, the following has continued to grow. We sell our pét-nats through all channels and have even started to export the last couple of years.”
The sheer number of pét-nats available on the market today is reason enough why drinking them is so pleasurable. Cloudy colours of pastel mauve, butter yellow and fuschia delight the eyes surveying retail shelves. Style is subjective and the sublime freedom winemakers have in Australia allows endless creative license. Pét-nats can be made from any varietal and the final residual sweetness lies in the winemaker's hands, and, at times, in the natural evolution of fermentation. The flavour sensations are boundless, and our Aussie winemakers are unrestrained in their innovations.
Chris Carpenter of Lark Hill says: “The fun of making pét-nat is really what got me interested in making one and trying it out.
“Lark Hill has been making traditional method [sparkling] since 1993, so I've had a fair bit of experience with this style of sparkling production; I love the process because it takes absolute precision in preparation and confidence in how the wine will change with ageing – because the wine remains in bottle, there is no way to really alter the course of its ageing process. But that also means it's a very slow learning curve,” Chris adds.
“The appeal of pét-nat was how opposite it is to traditional method. It's generally consumed in its first couple of years, and so the faster iteration meant more opportunity to experiment and play with the style, and learn quickly. I approached the process with the same attitude as I did with other sparkling – as clean, precise and prepared as possible – so that the wine had the greatest opportunity to show off the fruit, the terroir and be just as delicious as a traditional sparkling.”
The contents of those pretty bottles are alive with activity, so make sure to chill them down. Minimally manipulated fizz is opening doors to new generations of drinkers and surprising the likes of more classically suited palates.
You’ll find more and more of your recognised and familiar brands branching out to include a pét-nat in their offering, so do yourself a favour and embrace the effervescence.
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