Exploring Pet Nat - Episode 1 - Wine Terroir

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This video is for Exploring Pet Nat - Episode 1 - Wine Terroir. Robert Vernick is a certified wine geek. In this video talks about Exploring Pet Nat - Episode 1 - Wine Terroir, Wine Terroir Pet Nat,petnat. To watch this video you can know about 1Exploring Pet Nat-Episode,Exploring Pet Nat,Pet Nat Exploring,pet nat wine. You also can know about wine tasting,pet nat wine,wine geek.
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Welcome to the first episode of Wine Terroir, I am Robert Vernick and I wanted to start this series off with some celebratory bubbles, so in the episode we are going to talk about Pet Nat. It stands for Petillant Naturel, petillant in French means slightly sparkling and naturel means the natural process of making wine. The two wines that I am reviewing here are La Cave se Rebiffe and Bubbly. The first one has a medium salmon color, strawberry and under ripe raspberry notes. I am not liking its palate, due to its highly yeasty flavors, but the fruit and sugar are balanced. Although, this one is not my cup of tea, but you can definitely explore it. For the review of Bubbly rose wine, check out the video.
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0:03.1 welcome to the first episode of wine tell our thank you for joining me my name is Robert vernik I wanted to startn this series off with some celebratory bubbles I wanted to do something that was fun and easygoing and not super pretentious so in this episode we're
gonna be talking about pet nap which
0:20.2 stands for petulant naturale petulant ism a French term for slightly sparkling and natural is referring to the natural process and minimal intervention in making the wine I like to think of them
as hipster farmer bubbles that are very trendy at wine bars but still mostly made by small artisanal producers but net is a modern riff on the oldest production method for making sparkling
1:02.8 wine called the ancestral method the ancestral method was invented several hundred years before the champagne method in the lemon wine region of southern France there are several regions that make ancestral method wines like lamu kayak and Boozer Cerrone but the term pet mat has originated from the Loire Valley and is spread around the world with natural winemakers cut NAT is made by taking a bass line that has started a spontaneous fermentation
1:28.4 between the sugar from the grapes and the Ambe that were on the grape skins the wine is bottled unfiltered before the fermentation has completed leaving some remaining sugar and yeast in the bottle these are then sealed with a crown cap like you'd find on a beer bottle the fermentation process continues in the bottle but now that the
wine is capped the co2 that is given off when the fermentation process restarts is trapped and becomes bubbles in the
1:52.0 wine many pet nuts are then labeled and released unfiltered with dead yeast cells still inside the bottle which can result in a cloudy appearance or use deposits in the bottom of the bottle while other producers do a basic discouragement to stabilize the line and make it a little bit more presentable so pro tip when you're actually opening these I recommend you let them sit standing upright in a refrigerator for a few hours so that the yeast cells the yeast deposits settle to the bottom of
2:19.0 the bottle so what's the main difference between pet NAT and ancestral method wines well and social method doesn't a wine regions usually limit which grape varieties can be used well pet naps are not really regulated by regional appellation controls so they can use any combination of grape varieties it really makes it a wine of whimsy and experimentation for the winemaker I will note that mo and the AO seem only in in the Loire Valley in 2007 they created a
2:49.1 distinction called petulant original I don't believe that the term natural is our natural is allowed to be labeled on French bottles directly so they use original sparkling original as the designation and that designation states that they wines can must be it cannot add any sugar yeast throughout the entire fermentation.
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[@fuubar21]

Watching this 5 years later & great content!

[@kyliefan7]

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!

[@sueezz17]

Great video! Thanks for the breakdown! I’ve heard you on CB and IG but this is my first time watching a KZbin video

[@WineTerroir]

Thanks for watching. A lot more up to date videos on my IG

[@thetreasurebin]

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

[@WineTerroir]

yes, I doubt that anything was filtered, if anything it was just disgorged quicky.

[@Grapexciting]

The new trend in the wine industry. Most of the small winemakers have a baby like this :)

[@arxvphoto809]

You were way ahead with this video, well done

[@WineTerroir]

ARXV Photo yeah 3+ years ago. Time flies

[@MYSANaturalWine]

Really enjoyed this!

[@WineTerroir]

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

[@the_norup]

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

[@WineTerroir]

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.

[@the_norup]

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 :)

[@packer812]

The best Pet Nats are being made in Portugal, especially the whites.

[@WineTerroir]

I will need to find a Portuguese Pet Nat

[@bsargeant88]

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.

[@pieterpakker3932]

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?

[@MYSANaturalWine]

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!

[@WineTerroir]

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.

[@WineTerroir]

Through The Grapevine good advice.

[@micheljonson2528]

Good

[@Sacheverill]

Anyone who can't distinguish between petulant and pétillant should be given the hook!

[@WineTerroir]

I am not sure where you think these two words were misused.

[@tonyweier]

just a little advice, using as little as "emm" possible maybe?

[@WineTerroir]

Havir wonderful advice. Thank you

[@sidney4329]

Don't say the "T" sound. It's Pet-Naa. In French, the final consonant is not pronounced unless followed by a vowel.

[@WineTerroir]

Thanks Sidney I'm just saying Pet Nat in English. Thanks for the feedback

[@Gonzonalized420]

Its not san rebiffe! Otherwise great video.

[@WineTerroir]

It's an old video. I will go back and watch. Thanks for the feedback

[@Sacheverill]

The French pétillant was pronounced like the English word petulant

[@WineTerroir]

Yes, that was a mistake then and not then intent. I am sure you will not like the rest of my videos. 🎣