Free tasting | Saturday, August 10, 2019 | 4-6PM
Nothing says August like Pét-Nat. The Ancestral Method (a technique in making sparkling wine) is used to make most pét-nat (pétillant-naturel), or slightly sparkling glou-glou (glug-glug) juice, as we like to call it. Pét-nats can be identified by the crown cap which tops the bottle of this fizzy juice, which is used instead of a cork because the wine is not disgorged, and has no added dosage or sugar addition, after the first fermentation process. These semi-sparklers undergo a secondary fermentation in bottle. They are meant to be enjoyed young, wearing linen, on a porch, in the sun, or in a warm rainstorm when you’re camping and you need a pét-nat pick-me up. Pét-nats bring smiles, and hope, and fun, and they always bring the party. Come party with a pét-nat!
Saturday’s Pét-Nat Party Picks:
2017 Furlani ‘Macerato’ Frizzante
Who: Fourth generation winemaker Matteo Furlani
What: 100% Pinot Grigio
Where: Trentino-Alto Adige, Italy
How: This pét-nat undergoes a secondary fermentation in bottle; the Pinot Grigio skins are left in contact with the juice imparting a slightly pale peach color
Farming method: Tutto naturale
Fun Fact: These Pinot Grigio grapes tower over the Alpine city of Trento at 700 meters above sea level
What It Tastes Like: Mouth-puckering notes of tart chewy strawberries and cranberries.
2018 Old Westminster Albariño
Who: Trio of Baker Siblings: Drew, Lisa, and Ashli
Where: Maryland, United States
How: How else? Ancestral method!
Farming Method: Organic Practices
Fun Fact: The sparkling method used to make pétillant-naturel wines, Méthode Ancestrale, was first used to create sparkling wine in the 16th century by Monks in Limoux, France.
Tastes Like: Fine bubbles with notes of stoniness, hay, and pear.
2018 Donkey & Goat ‘Lily’s Cuvée’
Who: Tracey and Jared Brandt
Where: Mendocino, California
How: Method Ancestrale
Farming Method: Biodynamic
Fun Fact: ‘Lily’s Cuvée’ is named after one of the Brandt’s daughters. Tracey and Jared were inspired to give Lily her own cuvée because their wines frequently remind them of their daughters: free spirited and smile inducing. And don’t worry, their daughter Isabel has her own cuvée (of Grenache Gris rosé) too.
Tasting Notes: Toasted salted almonds and lemon brioche.
NV Domaine Sébastien Brunet, 100%
Who: Sébastien Brunet
What: From .6 hectares of 55 year old Grolleau and Gamay vines planted on flint-clay soils
Where: Vouvray (Loire Valley, France)
How: Slight residual sugar on finish. Pairs beautifully with gooey Harbison cow’s milk cheese from Jasper Hill Farm (VT, USA)
Farming method: Organic
Fun Fact: The vines on the estate are, on average, 45 years old, and grapes are hand-harvested selectively, and fermented without the addition of industrial yeast, with no chaptalization, and with low amounts of sulfur.
What It Tastes Like: Raspberry Vouvray delight.
NV Manoir de la Tête Rouge 'Free Mousse'
Who: Winemaker Guillaume Reynouard
What: 80% Cabernet Franc, 20% Chenin Blanc grown on Jurassic soil
Where: Saumur, baby (Loire Valley, France)
How: Disgorged by hand; fermentation takes place in vats with native yeasts
Farming method: All organic farming since 1998; Biodynamics since 2010
Fun Fact: Le Manoir de la Tête Rouge was built in 1649 at the foot of the hill of Le Puy Notre Dame. That’s old, man.
What It Tastes Like: Pale orange gold hue with aromas of apple and apricots. Tastes like buttery toast with a pop of citrus freshness. Bubbles are fine and persistent.