Winecast: The Ancestral Method and Pét-Nats

[@marioscanu7341]

I'm always in awe watching the videos by The Unknown Winecaster. As a wine professional, I find all of them, well and clearly explained, I learn so much each time. Thank you!

[@jamesreynold6711]

Damn this is such a good deep dive Cannot wait to watch all the videos here

[@fuubar21]

What a fun method! Thank you for sharing!

[@ChristopherDobey]

Thank you for the explainer. Out of maybe 15 bottles so far I've never come across a sweet Pét-Nat, all have been in the Extra Brut -> Brut Nature range of dryness - exactly the reason I love them so much! Or maybe (thankfully) my local merchant prefers the bone dry stuff : )

[@elizadozell3680]

Thanks heaps for this. I always go to you when i want to research new wine topics 👌

[@amandabaxter8153]

Recommended to my WSET Diploma Unit 4 class, thank you!

[@distlledbrewedreviewed]

Not unknown anymore. At least not by me. Glad I discovered your channel.

[@the_norup]

Great video with a lot of information, which I’ve found hard to come by! I make mead and would really like to try and make a sparkling mead and I reckon the ancestral method will be the way to start

[@tastytales]

Fell in love with wines from the Limoux a couple of years ago. Will be in that region this summer! 😃

[@annerichterarnold6383]

Fascinating video..informative. Nit sure I’m daring enough to try some of the new pet-nats though! Would need a recommendation.

[@alexisfrenkel1971]

It's pretty funny because Pet Nat seems to be very popular in the US. I hear a lot of foreigners, especially American people talking about it but believe me, they are very hard to find in France. Except if you live in Paris were they are getting common in hipster neighborhoods, you won't likely find them in other regions. It's a shame... Thanks again for the great cast, I've learned a lot of stuff once again :)

[@TheUnknownWinecaster]

It is curious how trends in the wine world manifest. I'm glad the cast was helpful and thank you for writing in and for your many other insightful comments. Cheers!

[@valentynho]

Try the app "Raisin"; it's possible to search natural wines shops, producers and restaurants, arroud the world; BR

[@Underneaththebottle]

Pét-Nasty!! 😅🍷 My favorite cast so far. I know it's been a big hype in the US these past two years or so. But there aren't too many Ancestral Sparklers on the market in Scandinavia. I'd love to try different sorts! Cheers 🍷 😊

[@TheUnknownWinecaster]

It can really be hit or miss. I've had some that are complex, refreshing and really interesting expressions of the grapes they're made from and then others that are two steps away from being Kombucha. Thanks, as always. Skål!

[@seemap880]

Would you ever consider becoming an MW? I think you would really excel and it may be right up your alley!

[@TheUnknownWinecaster]

That's very kind, thank you. I'm always looking for ways to expand my wine knowledge, and I've given a lot of thought to pursuing WSET certification. After that, who can say? Thanks again.

[@bradleyallen3564]

Cheers for that

[@vgamedude12]

I was told that intentional carbonation for bottling didn't occur in drinks until the 1700s I knew this had to be wrong so it's interesting to find this.

[@whaaaaaaaaaaaaaaaaaaaaaaaaaaa]

Hmm, I've looked into pressure arresting yeast because that was new to me, and the papers say that yeast is not affected until above 500 atm. That's more than 100 times a typical champagne bottle can hold. At that point, you don't have bubbly, you have a bomb (if the bottle wouldn't have already exploded or popped). What am I missing?

[@PeterKoperdan]

Well, either the dude or the papers are wrong 🤷‍♂

[@rodrigovaldes9856]

Never a good cientific paper can say this. May be 5 atm but never 500!.

[@daved2403]

I've been crushing grapes, adding K2S2O5 to the wild yeast, then pressing, filtering and bottling immediately. After several months, some fermentation happens in the bottle, but it must be slight because the Brix is still around 17 (which is about where it started). There is enough fermentation to make the juice sparkling - this happened accidentally at first as I was just going for straight juice, but the sparkling juice was a nice surprise so now I'm aiming for this. I end up with a lot of sediment in the bottle, so I'm wondering if I can use some form of disgorgement process. I don't think I'm building enough pressure to shoot the frozen sediment out of the bottle, so not sure how well it will work. Thoughts on how I can do this with sparkling juice? Thanks

[@arachmakalk]

deler production...... Can you 'break down; Languedoc-Rouissillon? the Loire webcasts were perfect!

[@TheUnknownWinecaster]

Thanks. I'd love to do a couple on the L-R and breaking them up would be a good strategy. Thanks for the suggestion!

[@jasonw984]

I have a question that why the residue suagr in pet nat or dosage in champagne doesnt ferment? As my thought there is live yeast, sugar and not filtrated, it could continue fermentation until explode...

[@TheUnknownWinecaster]

Great question! The sugar that's added as dosage to a TM sparkler doesn't ferment because there's no yeast left in the bottle (it ran out of sugar at the end of the 2nd fermentation and died with the dead yeast cells removed during disgorgement). In a Pet Nat, the sugar in the bottle does continue to ferment. Any more, bottles and closures are strong enough to keep the bottle from exploding but I've seen more than one Pet Nat go off like a volcano when opened. Also, at a certain point, the pressure inside the bottle will inhibit fermentation no matter how much sugar and yeast is left in the bottle. Hope that helps. Cheers!

[@jasonw984]

@@TheUnknownWinecaster So helpful to me and solve the question which troubles me for a real long time, thank you!

[@maxrosenberg1878]

Just one question: Can you age Petillant - Naturel wines? thank you

[@notorio526]

Yes you can, but that depends on the type. Most are made for drinking on release.

[@karihotakainen5210]

Cold climate in southern France, lol