Curious about those "pét-nat" sparkling wines you’re seeing on all the trendy wine lists? Despite its recent surge in popularity, the existence of pét-nat predates Champagne and has been a French favorite for centuries.

The Lowdown on Pét-Nat

Pét-nat, short for the French Pétillant Naturel, is a naturally sparkling wine made using the ancestral method, an early form of sparkling winemaking. These wines were made by accident in the 1500s when a monk in Saint-Hilaire, France, discovered naturally formed bubbles in his sealed wine.

The method's modern resurgence began in the Loire Valley during the early 1990s when natural wine advocate Christian Chaussard's accidental fizzy wine prompted him to research and experiment with the ancestral method. His efforts inspired not only winemakers in the Loire Valley but also those beyond to embrace the approach.

Unlike the Champagne process that adds sugar and yeast for a second fermentation, the ancestral method lets the first fermentation complete naturally in the bottle without any additives, creating gentle bubbles as carbon dioxide gets trapped. In keeping with a more natural approach, producers of pét-nat often follow organic or biodynamic methods, fermenting the wines solely with natural yeast and limiting the use of sulfur.

The making of Pét-nat wine is more about a sense of fun in winemaking and less about following strict rules. Although they originated in southwestern France, they aren't confined to specific regions or grape varieties. Today you can find this popular fizzy wine being made in every wine-growing region, from Austria to New York State.

Pét-Nat is often made from highly aromatic white grapes like Gewurztraminer and Muscat. However, it can also be made from red grapes and blends of white and red, which explains the multitude of flavors and how the color can come in every shade of yellow, pink, red, and even orange.

Naturally Nonconformist

Zachary Sussman, author of the book Sparkling Wines for Modern Times says that beyond any regional ties, the pét-nat category’s identity is associated with the natural wine movement and embodies its unconventional and free-spirited values.

“Striving for rawness,” says Sussman in Punchdrink.com, “it rejects the standardization of conventional sparkling wine in favor of something unfiltered, unadulterated and identified, however loosely, with the past. This artisanal impulse, which remains inseparable from the natural wine movement as a whole, actually speaks to a very modern form of longing—not for the past, per se, but for our collective fantasy of it.”

Sussman says this might sound fancy for a wine you'd probably chug from a jar at a barbecue rather than ponder deeply. However he also notes that “so much of the category’s appeal involves the whimsical, almost subversive way it re-casts an ancient style as the quintessential party wine.”

Since pét-nats are bursting with freshness, low in alcohol (usually 11 or 12% ABV), and typically enjoyed young and chilled, they make a tasty, colorful, and refreshing addition to your summer table. I love pairing them with summer salads, charcuterie boards of meats, cheeses, olives and fruits, raw and cooked seafood, or any meat straight off the grill.

Eight Pét-Nats For Your Summer Table

Since the yeast lees are not removed, these wines usually have a small amount of sediment at the bottom. Some producers suggest pouring the wine gently into the glass so the lees remain at the bottom of the bottle, while others say to gently turn the bottle upside down a couple of times before opening it to mix in all the great, funky flavors.

Note: Pét-nat is an affordable sparkling wine, with all of the following wines retailing for under $30.

Since writing this article, I discovered another great pét-nat:

Vassaltis Pét Nat. This sparkling wine originates from Savatiano grapes grown on the Greek island of Santorini. Ripe citrus fruits, stone fruits (pear, peach), rose petal, yeast, and honeyed notes. Unsurprisingly, there’s a bit of rocky minerality, too, thanks to the black volcanic soil that covers the island. A great apéritif!

Red Tail Ridge Riesling Pétillant Naturel 2021. This tasty pét-nat hails from the Finger Lakes and shows why this category of wine has gone viral. Amazing flavors of green apple, pear, peach, and honey, fine bubbles, great acidity. A real stunner.
Castel Pujol Folklore Pet-Nat 2020. This delicious Uruguay sparkling wine is a blend of 80% Trebbiano and 20% Malvasia. Well balanced, fresh and aromatic with honeysuckle and apricot notes. Dry and bright on the palate with tastes of lemon/lime citrus and tropical fruits. Tart and yummy.
Borachio Pash Rash Pet Nat 2022. From the Adelaide Hills of Australia, this pale red, fizzy delight is fruity and juicy, lemony, yeasty and super delicious. Perfectly refreshing and dry—great for a summer barbecue.
Ermegeira Selva Alicante Pet Nat 2019. Coming from Lisbon, Portugal, the wine is made from Alicante Bouschet grapes. An initial bit of funkiness transforms into pine and smoky aromas that mingle with blackberry and apple. Quite delightful.
Dominio de Punctum Petulante Pet Nat 2020. Produced in Castilla, Spain, this superb fizzy wine is reminiscent of apple cider. Dry with fruity notes of apple, peach and orange. Very tasty.
Enderle & Moll Propeller Pet Nat 2020. This tiny estate of five acres is producing some of Germany’s most interesting biodynamic wines. Notes of lemon, lime, grapefruit, green apple, peach, dried apricot, and almond; soft bubbles, a grippy mouthfeel, and well-structured. Reminiscent of the most interesting beer you could ever imagine tasting. Fresh and lively.
The Super Nat Petillant Naturel Sauvignon Blanc 2018. Hailing from Hawke’s Bay, New Zealand, this hazy pale yellow sparkler bursts with pear, peach, green apple, and citrus fruits with yeasty notes and hints of honey. Bone dry and absolutely delicious.
Meinklang Prosa Pet Nat 2021. Made in Burgenland, Austria from a blend of Blaufrankisch, Pinot Noir, St. Laurent, and Zweigelt, this pét-nat is round yet crisp and full of red berry flavors like strawberry and raspberry; subtle undertones of honey and balsamic vinegar with a distinct minerality. A truly delicious fizzy rosé.