Bubbles!

Which fizz will you choose? Many of you will have heard the name Pét Nat being bandied about, but what is the difference between a Pét Nat and Traditional Method sparkling wines?

You may think that Pét Nat is the trendy new kid on the block, but in fact, this method of making sparkling wine has been around the longest - dating back to 1531. With its origins rooted in France, Pét Nat is short for Pétillant Naturel, which translates to ‘naturally sparkling' wine. In technical terms, this method is known as the Ancestral Method, a grand-sounding but simple and delicate vinification process that requires little intervention in the cellar. A key difference is that Pét Nat is bottled when the wine is only partially fermented, and there is no addition of sugar or reserve wine. This means that fermentation continues in the bottle and the CO2 trapped inside is absorbed into the wine as bubbles! Typically, these wines are sealed with a crown cap which is a signal to crack them open and drink them within the first couple of years. Generally speaking, Pét Nat’s are naturally low in sugar with softer, larger bubbles. Winemakers, such as Franck Pascal in Champagne, uses both the Ancestral Method and Traditional Method. Note that all of his wines are bottled with a champagne cork and have excellent ageing potential.

The main difference between the two is that with the Traditional Method  - the wine undergoes a second fermentation in bottle - induced by adding sugar and reserve wine. This process is known as ‘dosage’ or 'liqueur d’expédition' and is used to help balance acidity and sweetness. The amount of sugar can range between 0-50+ gram per litre depending on the style of sparkling wine - lookout for the indication on the bottle: Brut Nature - 0 grams, Extra-Brut 0-6 and Brut 0 -12 grams.

But what most people love about Traditional Method sparkling wines is their ability to benefit from several years of ageing, to mature and develop complex flavours along with the extra zippy bubbles that are produced after secondary fermentation. This explains why bottles are sealed with corks and metal cages. 

But the best way to understand is to try for yourself... so we’ve pulled together a selection of the best examples for you to enjoy on any occasion. And if you're looking for some restaurant inspiration, check out our stockist page, where you can view all of our restaurant partners from North London to Glasgow!