Pét Nat

Pét Nat

You have NOT heard it hear first folks. Pét Nat is a force of nature in the wine drinking community. Do you know what it means? If so, you’re a dime a dozen and I am very proud of you! If not, I will soon teach you what Pét Nat is and how I would choose to enjoy it.

Pét Nat is the nickname for Pétillant Naturel. A sparkling wine that is said to have predated Champagne. Fancy huh? According to VinePair, the main difference between champagne and Pét Nat is when the wine is bottled in correlation to the fermentation timeline. Pét Nat being bottled before the first fermentation has fully completed. This method is known as méthod ancestral.

What we know:

  1. It’s fizzy
  2. Originates from France
  3. Found both sweet & dry depending on producer
  4. Hard to make and control

What to pair it with:

  • When I think fizz, I also tend to think fruit. Not fruit in the taste or aroma, but pairing wise. I think a bubbly beverage is complimented nicely with melon, strawberries, cherries.
  • Cured meats and crackers. Cheese of course if you desire! The fizz and crispness could pair nicely with my particular favorite triple creme brie from Trader Joes, but also a goat cheese.
  • Apps or snacks. I would personally enjoy a Pét Nat with ^above, or in general appetizers and snacks. This wine is fresh with a bold personality.

My favorite Pét Nat thus far is hands down, Fossil and Till. Fossil and Till is produced in the Finger Lakes region of New York, by the one and only Eric Clemons of Coeur Wine Co. Fossil and Till is fresh, dry and made entirely from Riesling grapes. And have you seen a more fascinating label? The layers represent the terroir of the region and soil topography. YUM.


Give Pét Nat’s a try, any season will work, but I sure have been craving them in the summer particularly. Do you like Pét Nats? If so, which would you recommend?

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