5 Pét-Nats You Should Be Drinking, From a New York-Based Sommelier

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5 Pét-Nats You Should Be Drinking, From a New York-Based Sommelier
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5 pét-nats you should be drinking, from a sommelier and wine director

Depending who you are, you either just recently became curious about pét-nat; it’s all you’ve been buying for the past two years; or you swear you were drinking pét-nats before anyone else had heard of them. But no matter when you came onto the trendy, fizzy wine, there’s no doubt it’s worth your time.: Take wine that hasn’t finished fermenting yet and stick it in the bottle. As it completes fermentation in the bottle, carbon dioxide is released and along with it, bubbles.

Pét-nats fall under the category of natural wine — the nebulous term that tends to refer to wine that sees minimal to no intervention during the winemaking process — so you’ll find that many have that hazy color and less-filtered flavor that’s oh so desirable.

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