Pét-Nat has a “reputation.” Some people love it, and some people think it is a revival of an ancient technique that should have stayed ancient. But, did you know that the Pét-Nat style of making sparkling wine, more broadly known as Méthode Ancestrale, is hundreds of years older than the Méthode Champenoise? The origins of Pét-Nat probably came about by accident when wine that wasn’t quite done fermenting yet was bottled, and so carbon dioxide, which is produced when yeast turns sugar into alcohol, was trapped in the bottle, producing bubbles that people found to be a pleasant surprise. Pét-Nat is also sort of attached to the Natural Wine movement which, in and of itself, is not without controversy, which we discuss in this episode. Some people find Natural wines and Pét-Nat to be more authentic and unspoiled, even exciting, while others find it to be flawed and funky. In this episode, we tasted and reviewed two Pét-Nat wines that could not be more different, and the ratings of each wine were really different between Joe and Carmela, which was really fun. Join us on this wine adventure! Wines reviewed in this episode: Domaine Lingot-Martin Pet Nat Gueule de Gamay, 2024 Lubanzi ‘Rainboat’ Pét-Nat

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Winemakers in the Alentejo region of Portugal have been bringing back the ancient tradition of making wine in Talha, also known as Amphora, also known as clay pots. In fact, there is a specific designation for wines made in that method in Alentejo called Vinho de Talha. Winemakers are attracted to making wine in clay pots not just because of tradition, but because clay pots, like oak barrels, allow oxygen into the wine, but unlike oak, they do not impart the same heavy, oaky flavors. In addition, making wine in Talha is also usually accompanied by more natural, low-intervention winemaking techniques. In this episode, we dig into this winemaking method, explore the history of winemaking in the Alentejo region, discuss why wine in Alentejo is different from wines made in the more well-known Douro and Dão areas, and give our honest review of two wines from Alentejo made in Amphora. It is an adventure worth taking! Wines reviewed in this episode: 2023 Bojador Vinho de Talha Tinto, 2020 Casa Relvas Art.Terra Amphora Red

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Sometimes we talk to winemakers who are part of big wineries and big production facilities. Other times we talk to winemakers like Fausto who are, truly, deeply part of the land and the culture and the area where they are from. Fausto is in the Piedmont area of Italy, but he does not make the typical Nebbiolo based wines. He focuses on natural wines, biodynamic farming, and low intervention. The result of this is, as he says, that every wine has a part of him in it. Because he, the wine, and the land are intertwined in this agricultural, scientific, and artistic endeavor. Poderi Cellario is a family-based business. While they sell their wines in many different markets, including the United States, they focus on small, artisanal batches of wines, constant experimentation, and listening to the land. This is winemaking that feels new, but is actually the way wine has been made for thousands of years. We think you will love our conversion with Fausto and his son Simone.

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Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/
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Send us an email: joe@thewinepairpodcast.com