Been making sparkling wine with the traditional method but don’t ever remove the yeast/lees. Sometimes they are funky and usually it’s just that bottle!! You could try another one to see if it’s different. I’d say 10% or less are a little bit funky! Never tried making a Pet Nat. I’d be a little afraid of some explosions! I only had one so far in my 3 years of experience that were bottle bombs 💣 but still tasted good!
In the first wine it sounds like they didn’t use mechanical filtration and/or remove lees efficiently with standard methods. Lees can be yeasty if they make it into bottle. Excellent raw video on the less discovered and amazing world of Pet-Nat. I enjoyed watching this. Making some of this goodness in the cellar tomorrow as fruit arrives from Paso and Santa Ynez Valley CA
Great video! I’ve been making mead (honey wine) and I’d like to experiment with getting boubles in it. This pét-nat method seems good to start with compared to the overwhelming amount and dedication the champagne method requires. Do you have any idea of the what the pressure inside the bottle will reach? With champagne I think it was about 7-8 bars or ~90 psi
Magnus Olesen Pet Nat is highly variable based on how much residual sugar is left in the wine when closing it. It is not a super consistent methodology but it is easy. I would run a few experiments. I am not a winemaker so I would reach out to a few.
Wine Terroir The method seems easy enough but I also reckon I’d have to be super precise to get somewhat of a consistant amount of bubbles, taste etc. The mead makers that I know are also experimenting with sparkling wine but use the champagne method (although as for now unfortunately the second fermentation has not yet begun). I expect to make a few petnat experiments and once I have a mead with a good taste complimented by the bubbles, I might just try the champagne method :)
Through The Grapevine thank you so much. I appreciate it. I do a lot of reviews on Instagram @wineterroir and in the process of updating the channel a bit with more educational content
I'd serve is slightly less chilled than a white pet-nat! Probably like an hour standing up in the fridge. It will have lots of bubbles initially but may not have quite as much as a champagne or cava. Like in all wines, it varies based on the producer and how they make it!
Pieter Pakker most of the red pet nats are really rosés I would have them chilled but not crazy cold. Honestly I like 50 F for a serving temp for most whites.
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Watching this 5 years later & great content!
Been making sparkling wine with the traditional method but don’t ever remove the yeast/lees. Sometimes they are funky and usually it’s just that bottle!! You could try another one to see if it’s different. I’d say 10% or less are a little bit funky! Never tried making a Pet Nat. I’d be a little afraid of some explosions! I only had one so far in my 3 years of experience that were bottle bombs 💣 but still tasted good!
In the first wine it sounds like they didn’t use mechanical filtration and/or remove lees efficiently with standard methods. Lees can be yeasty if they make it into bottle. Excellent raw video on the less discovered and amazing world of Pet-Nat. I enjoyed watching this. Making some of this goodness in the cellar tomorrow as fruit arrives from Paso and Santa Ynez Valley CA
yes, I doubt that anything was filtered, if anything it was just disgorged quicky.
The new trend in the wine industry. Most of the small winemakers have a baby like this :)
Great video! Thanks for the breakdown! I’ve heard you on CB and IG but this is my first time watching a TH-cam video
Thanks for watching. A lot more up to date videos on my IG
The best Pet Nats are being made in Portugal, especially the whites.
I will need to find a Portuguese Pet Nat
Just got back from Portugal and had some great Pet Nat wines. My favorites were by Boho do Luar (Lou's 38) and Joao Pato aka Duckman.
You were way ahead with this video, well done
ARXV Photo yeah 3+ years ago. Time flies
Don't say the "T" sound. It's Pet-Naa. In French, the final consonant is not pronounced unless followed by a vowel.
Thanks Sidney I'm just saying Pet Nat in English. Thanks for the feedback
Good
just a little advice, using as little as "emm" possible maybe?
Havir wonderful advice. Thank you
Great video! I’ve been making mead (honey wine) and I’d like to experiment with getting boubles in it. This pét-nat method seems good to start with compared to the overwhelming amount and dedication the champagne method requires. Do you have any idea of the what the pressure inside the bottle will reach? With champagne I think it was about 7-8 bars or ~90 psi
Magnus Olesen Pet Nat is highly variable based on how much residual sugar is left in the wine when closing it. It is not a super consistent methodology but it is easy. I would run a few experiments. I am not a winemaker so I would reach out to a few.
Wine Terroir The method seems easy enough but I also reckon I’d have to be super precise to get somewhat of a consistant amount of bubbles, taste etc. The mead makers that I know are also experimenting with sparkling wine but use the champagne method (although as for now unfortunately the second fermentation has not yet begun). I expect to make a few petnat experiments and once I have a mead with a good taste complimented by the bubbles, I might just try the champagne method :)
Really enjoyed this!
Through The Grapevine thank you so much. I appreciate it. I do a lot of reviews on Instagram @wineterroir and in the process of updating the channel a bit with more educational content
At what temperature should i drink a red petnat? And should i expect a petnat to be just as sparkly as a regular champagne/sparkling wine?
I'd serve is slightly less chilled than a white pet-nat! Probably like an hour standing up in the fridge. It will have lots of bubbles initially but may not have quite as much as a champagne or cava. Like in all wines, it varies based on the producer and how they make it!
Pieter Pakker most of the red pet nats are really rosés I would have them chilled but not crazy cold. Honestly I like 50 F for a serving temp for most whites.
Through The Grapevine good advice.
Anyone who can't distinguish between petulant and pétillant should be given the hook!
I am not sure where you think these two words were misused.
Its not san rebiffe! Otherwise great video.
It's an old video. I will go back and watch. Thanks for the feedback
The French pétillant was pronounced like the English word petulant
Yes, that was a mistake then and not then intent. I am sure you will not like the rest of my videos. 🎣