For someone that’s been following this channel for a few years, it’s kind of cool to learn that Leon has graduated beyond the internship, and very cool for you to taste his creation. Congrats Leon!
Fruity, fresh and vibrant. We listen to your videos and have a drink every time you say one of these three words. If you say all three in one sentence, we drink a whole glass!
About the foam texture: As yeastcells die, enzymes disassemble the cells, releasing and producing compounds that havent been in the part of the wine that will be consumed. These alter the properties of the wine in big ways. They change the wines taste, body, properties over the ageing process, foam... . Some compounds are proteins, that stabiliz the foam. Thats how winemakers can set the perlage, by controling the yeast-wine-interaction. By not removing dead yeastcells in a pet-nat, more of these proteins are released into the wine and keep the foam stable. (Same with nonfiltered Hefeweizen) Grüße aus Baden :)
I really love watching your video. My first time trying Pat Nats was a event in Austria last year. It really blew my mind that they are super interesting, fresh and vibrant! Thanks for sharing!
So proud of Leon! As someone who has made a few vintages of home wine with some guidance from a great commercial winemaker, I also had an amazing feeling when they told me to be proud of making something really worthwhile! Also: this pet nat tasting was so much fun to watch! Love this kind of content.
I’m a big fan of Testalonga. My preference is the lighter “I wish I was a ninja” which is made using Colombard, whereas “I am the ninja” is Chenin Blanc. Both are some of my favourite Pét-Nats. Pét-Nats are a fun wine in general, I’m surprised they don’t have wider appeal. Love the videos, keep up the the good work
I enjoy your channel...having been in the wine biz for almost 40 years...I appreciate your knowledge without being pretentious as well as a little humor. Cheers!
Hi, Konstantin. My first Pet Nat was Winzerhof Hoch Bio Peter & Paul Pet Nat 2018. It was absolutely crazy experience for dry red wine lover😁 Smell: notes of yeast, blackcurrant leaves, oregano and white kvass with horseradish and dill. Palate: all of them plus rubber glue. I said "Wow! It's unbelievable! It's not a wine, but poison against flying and creeping insects!" However, since that time I have changed my opinion. Now I love Pet Nats not like wines but fun.
wow, never heard of a Pet Nat. thank you for the introduction Konstantin and for peeking my interest in this style. Let's see if I find any bottles of Pet Nats at my area. Besten Gruss aus dem Süden von Italien 😃✌
I´m curious, what do you do with the rest of the wine in the bottles after you've finished your videos? I have always imagined that you have a big party and ends up drinking it all the same night, though that would mean alot of parties.. Love your videos, I am learning ALOT from them.
Something about watching a master of wine taste these wild things is just entertaining, I do love a pet nat over most other cheap bubbly, you are almost always guaranteed an interesting time good or bad, opening them is especially fun if you don't chill them enough and disturb the yeast giving the co2 plenty of nucleation points, unlike leons interesting wine my homemade strawberry and blackberry pet nat was under such pressure the stream went 5 metres up the garden and I ended up covered in more of it than was left in the bottle, luckily that time I was outside and not in the kitchen. Keep the videos coming!
Recently learned about a small AOC in Eastern France called Bugey Cerdon where all the wines are sweet pet-nat rose's made with Gamay and Poulsard. Been very interested in trying one just for the sake of it.
I like pet-nats for what they are: easy-going, quaffable, convivial wines. I find they have a very narrow value window though and a lot of the times import taxes and middle men make this category too expensive for what they actually deliver.
I have got Pet Nats by accident. There is a wine store here that specializes in small production affordable wines. I purchased a few bottles of Rosé from a local "Garage producer" there. that I noted were pushing their corks out in the cellar. When tasted they had a distinct carbonation and sweeter taste than the prior vintage of the Rosé from this producer. Can't say I liked it.
We do it traditionally in the prosecco area. We buy the wine in the winter, bottle it and by Easter time it is ready. Dry, cloudy and more interesting than industroial prosecco.
A fun video about pet-nat, seems like they vary a lot from winery to winery. I have tasted a few at trade fairs and wine tastings; as a category it is quite fun and geeky. As you said this is a wine style for wine geeks and/or adventurous wine drinkers, as they are pretty edgy and different than other wines. Here in Taiwan/Asia they are very much a niche product, so prices are very high in relation to quality. I think to enjoy these wines you have to buy them directly at the winery or have a specialist wine merchant or importer. I'm hoping that this wine style catches on and becomes more readily available in the future.
Despite being a young(er) sommelier, I am not really a disciple of the natural wine movement. I've only had one pet nat from Oregon that was cloudy and looked like orange juice; it was not really my thing. I am more of a traditionalist when it comes to sparkling wines in that I love the grower-producers in champagne. If I were to revisit pet nats, I would certainly want to try the prosecco that had the "Coche Dury" reductive quality! Sadly it's not very accessible where I live
I wish we had more availability of pet-nats in NZ but I think the small size of our market is limiting. I love your presentation, it just gets more and more enjoyable.
Thank you for this interesting tasting of pet nat. It's the first time I heard about Pet Nat. I think that for sparkling wine, I'll stick to champagne since that's how I got into wine tasting by visiting and tasting the region as a student. However, one should keep an open mind, and on occasion, I'll try a pet nat, cremant, spumante, frizzante, ...
Good day, off-topic for the video. But I have a question. I'm going to Cochem on the mozel for a weekend this month. And I'm already visiting heymann-lowenstein because of your video. Do you have another weingut recommendation?
I've never had a pet-nat wine but I've not been converted to natural wines yet. The few that I've had seem to have a funky nose that I just don't enjoy.
Slovenia has some great Pet Nats. Its actually one of the first places I tried this type of wine and they are really good. Slovenia in general have incredible wines especially from Goriska Brda region
Joao Pato (sorry I don't have the special A on my keyboard) have some excellent ones, I think it was the 2021 rosa duck that I thought was outstanding. Might've been 2020
Great deep dive! I’m sure you’ve got a ton of awesome video ideas in the queue already but would love to see a collab with the guys from Wine for the People - my other favorite wine UA-camrs. Thanks for the fantastic content!
Super easy. Ferment and bottle around 1 brix. Keep the bottles somewhere that if they do explode it won't hurt anyone. Be sure to bottle in sparkling bottles. You can disgorge but you lose a lot of bubbles in the process.
Sadly, the Casa Belfi 'Prosecco Naturalmente Frizzante' Bianco Sparkling Veneto isn't $13 but $30 (at least in my cursory search). But thanks for this very intriguing, off-the-beaten-trail tasting. I particularly appreciate it when the wines being tasted are accessible. I get minimal pleasure out of "vicarious tasting" of trophy wines (though I totally get the benefits of monetizing a rare experience. By the way, as most would, I always imagine the specific parties that following the making of the video. Which friends get invited over for which wines. And which wines don't get shared at all :) No no. Not serious. Great wines are only great when shared.
Wine prices are no matter what highly regional. This wine here in Norway for example is both very accessible and well priced (I also thought it was quite boring... So I personally don't think you're missing out much on that)
Ciao Konstantin, if I can I would suggest you to try Zero Infinito by Pojer & Sandri based on Solaris grape variety. We import it in the UK and it is very popular with our restaurant based clients 🎉🍾
Hey Konstantin, thanks for another entertaining and educational video! You seemed excited that there were bits and chunks floating around in your wine. Have you ever gotten I'll from bacteria or microorganisms in your wine? I'm sometimes slightly skeptical when the wine seems too alive :)
I've not heard of Pet Nat wines before. You mentioned fizzy wines vs. sparkling wines: Could you elaborate on the technical differences between them, and how they differ from Pet Nats?
A bit off topic but... an Aussie here, I noticed at 5:13, you used the "new" name for the prosecco grape. Any thoughts on the Italian attempt to hijack the name prosecco and the current Australia Vs EU trade negotiations and the attempt to "champagise", is that even a word, prosecco? I did attempt to provide a link to an article covering this but "the system" swallowed it.
YT often interferes with comments that include links. You may post the title of the article and the publication's name. I'd be interested to read it. Thanks.
@@TheBadgertwo For yonks the grape has been known as prosecco, hence Australian winemakers have been using that name. The Italians have spat the dummy and now that the new world is making better than their stuff, they pulled a shifty and did the name change. I like this quote from the wikipedia article: "The village of Prosecco was about 150 km from the growing areas, and had never grown the glera grape." This whole thing is shonky. Also, if the grape originated in Slovenia, why are the Italians trying to rename it?
@@gagamba9198 This is the third time I've tried posting this, YT is chewing up my stuff..... Have a look for "Australian winemakers hit back at European bid to ban them from using prosecco name", it was on the web site for the guardian.
I see you rate the wines highly but do you like them? As a category, orange, natural and pet Nat wines, I do think that all it does is confuse consumers. If and when they try a few and in most cases do not like them or they were not expecting what they purchased, will drive them back to main stream and branded wines. Love your channel, keep it up!
i like the Axel Prufer very much, but can you rate it 89 if i is extra fizzy, not clean, and presumably inconsistent? in other words, what i want to suggest or ask, is whether this wine in how it is prepared and bottled, can be expected to be consistent?
I've never heard the term "pet nat" - first time ever coming across it. I only know about natural wines - all of which, I just consider to be juicy kombucha lol.
PetNat doesn't differ from any other wine class, by having Balance as the most important factor... When you get the chance, you should taste Sylvain Martinez PetNat called Goutte d'O from Chenin Blanc in the Loire... My best so far!! 🥂🍾
with naturals, it happens more often that the winery runs out of the right labels and can use other labels or actually hand written labels. could explain what you saw,
How can a wine rate highly when you lose half a glass upon opening and have to spend 15 minutes cleaning up? I want excitement in the glass, not in the table.
A traditionally made still wine could be rated the highest in the world and be corked, so I don't really understand how this is a slam against Pet Nat, and as Konstantin said in his reply to you, it might have been to warm and sometimes there are bottles that erupt like this.
@@jimcricket8334 yeah generally speaking true, but I open pet nat on a regular basis, like 1-2 most weeks, as the company I work for sells a plethora of different ones and only 1 in particular has ever been a consistent gusher of a bottle. I'd say it is all too easy for people to turn away from Pet Nat or even natural wine in general after 1 bad experience or hearing about one. I just want people to stay open minded, you might try something really great or find a new take on a familiar grape that is interesting and fun
We perfected wine 10,000 years ago and people are still trying to reinvent the wheel.... These just seem like they are trying way too hard just for the sake of being "different"...
I am more disappointed with Pet Nats than impressed. I prefer ones that are disgorged too. For the same reason that happened in wine #3… It’s annoying that so many pet nats explode upon opening. That being said, if people like them who I am I to argue 🤪… I’ve been to the abbey in Limoux where allegedly Pet Nat wines were invented/discovered. Since it’s the precursor to Champagne, pretty cool for a wine geek!!! Huggge fan if Raumland, didn’t know they made a methode ancestrale
I tried making a pet-nat at home last year. I had to abort the operation because I seriously misjudged the residual sugar in the wine, leading to possibly the world’s tallest wine geyser (over 5 meters, by my estimation) 🤣 My wife almost kicked me out of the house after that. PS: what language did you curse in? German or English? It’s always fun to know if people default to their native bad words, or if they use the language they’re speaking in.
I'm not afraid to admit that I'm totally biased against Pet Nats because of its super cool status. Everytime I see someone asking for or ordering one I'm reminded me of the Negroni Sabagliato meme, they always have this stupid look on their face 😂
I won't bombing you with negative comments because i am not sure about what you are really doing. Maybe it is have some sense i not sure. In this year on new year i bought some champagne from local producer here and it was in soviet style but much more concreted. For us it was good experience. But here stiil don't waiting any soviet time because it was more cheap and better then in soviets time for sure. Also it is not most important wine in my life for sure anyway.
I've recently discovered a deep deep love for white wines and your channel has helped me learn terminology and different grapes to try, I cannot thank you enough for the amazing consistent content 🖤(*^ω^）
Come on.... just rate it. 70s? 80s? I hope Leon is moving from internship to a nice spot with a salary/commission. Do sommeliers make money based on wines sold?
ok u seem kinda noobish on wine so ill teach u, foam is from more nucleation points that allows more carbondioxide to release, and that's also the reason why you degorge, to remove the yeast which otherwise would create nucleation points for the carbon dioxide when you open the bottle, if you had the yeast remaining in a champagne half the bottle would just go out because it would foam over
Haha glad you enjoyed my wine! By the way, with only a few dozen bottles being produced, it’s exceptionally more rare than any Romanée Conti
Nooooooooooooooooo, make more for us
For someone that’s been following this channel for a few years, it’s kind of cool to learn that Leon has graduated beyond the internship, and very cool for you to taste his creation. Congrats Leon!
Thanks Andrew, I’m very happy about the support!
Fruity, fresh and vibrant. We listen to your videos and have a drink every time you say one of these three words. If you say all three in one sentence, we drink a whole glass!
Thanks again for all the knowledge!
About the foam texture: As yeastcells die, enzymes disassemble the cells, releasing and producing compounds that havent been in the part of the wine that will be consumed. These alter the properties of the wine in big ways. They change the wines taste, body, properties over the ageing process, foam... . Some compounds are proteins, that stabiliz the foam. Thats how winemakers can set the perlage, by controling the yeast-wine-interaction. By not removing dead yeastcells in a pet-nat, more of these proteins are released into the wine and keep the foam stable. (Same with nonfiltered Hefeweizen)
Grüße aus Baden :)
good luck leon !! Be the greatest but remain cool!
Glad i just found ur channel. I must say i've never saw this quality on wine content creators, already a fan. Cheers from Argentina! x
Very nice, shoutout Leon
I have always been curious about these, thank you!
Loimer 2021 I had tonight was really good.
Lots of peach and apricots.
Would be a great brunch wine.
Cheers
Brilliant, informative video. Well Done!
I love the Col fondos from Asolo. Delicious and highly affordable.
I want a wine by the glass with the courage to say our wine has " Chunks of Something" . !!
I really love watching your video. My first time trying Pat Nats was a event in Austria last year. It really blew my mind that they are super interesting, fresh and vibrant! Thanks for sharing!
So proud of Leon! As someone who has made a few vintages of home wine with some guidance from a great commercial winemaker, I also had an amazing feeling when they told me to be proud of making something really worthwhile!
Also: this pet nat tasting was so much fun to watch! Love this kind of content.
Love Pet Nats, Belfi is also high on my list of favourite natural bubblies! 🥂
8:16 Why does the label say 1500ml when the bottle is clearly 750ml? Am I missing something??
I’m a big fan of Testalonga. My preference is the lighter “I wish I was a ninja” which is made using Colombard, whereas “I am the ninja” is Chenin Blanc. Both are some of my favourite Pét-Nats.
Pét-Nats are a fun wine in general, I’m surprised they don’t have wider appeal.
Love the videos, keep up the the good work
Never heard of the term and wine pet nat before. Thanks for the education!
I enjoy your channel...having been in the wine biz for almost 40 years...I appreciate your knowledge without being pretentious as well as a little humor. Cheers!
Great video! HUGE fan of the Preisinger Ancestral! Excited to get my hands on a few of the others! Ever had the Aphros Phaunus pet nat?
Love your channel. Would love to see a video about petite producer wines from various countries. Cheers
I'm not aware of having tried these, it's nice to have some info.. I look forward to tasting! Nice one Konstantin. 🥂🌟👍
Hi, Konstantin.
My first Pet Nat was Winzerhof Hoch Bio Peter & Paul Pet Nat 2018.
It was absolutely crazy experience for dry red wine lover😁
Smell: notes of yeast, blackcurrant leaves, oregano and white kvass with horseradish and dill.
Palate: all of them plus rubber glue.
I said "Wow! It's unbelievable! It's not a wine, but poison against flying and creeping insects!"
However, since that time I have changed my opinion.
Now I love Pet Nats not like wines but fun.
“Funky Stinky Notes”😂 I love this channel👍
We need a wine cellar tour. PLEASE
wow, never heard of a Pet Nat. thank you for the introduction Konstantin and for peeking my interest in this style.
Let's see if I find any bottles of Pet Nats at my area.
Besten Gruss aus dem Süden von Italien 😃✌
I´m curious, what do you do with the rest of the wine in the bottles after you've finished your videos? I have always imagined that you have a big party and ends up drinking it all the same night, though that would mean alot of parties.. Love your videos, I am learning ALOT from them.
Something about watching a master of wine taste these wild things is just entertaining, I do love a pet nat over most other cheap bubbly, you are almost always guaranteed an interesting time good or bad, opening them is especially fun if you don't chill them enough and disturb the yeast giving the co2 plenty of nucleation points, unlike leons interesting wine my homemade strawberry and blackberry pet nat was under such pressure the stream went 5 metres up the garden and I ended up covered in more of it than was left in the bottle, luckily that time I was outside and not in the kitchen. Keep the videos coming!
Recently learned about a small AOC in Eastern France called Bugey Cerdon where all the wines are sweet pet-nat rose's made with Gamay and Poulsard. Been very interested in trying one just for the sake of it.
I like pet-nats for what they are: easy-going, quaffable, convivial wines. I find they have a very narrow value window though and a lot of the times import taxes and middle men make this category too expensive for what they actually deliver.
At 7:33 you are speaking of reductive notes. This is a term I have heard so often but many people use it differently. How would you interpret this?
Great initiative from Leon, he has a promising future ahead!
Thanks!!
Enjoyable, informative session on pet nats.
Thanks, cheers. Marc D
😄 the first Riesling I made was a pet-nat; it was supposed to be a still table wine! A few corks pushed, no blow ups! 💥
I made an intentional Riesling this fall. Yummy!
I have got Pet Nats by accident. There is a wine store here that specializes in small production affordable wines. I purchased a few bottles of Rosé from a local "Garage producer" there. that I noted were pushing their corks out in the cellar. When tasted they had a distinct carbonation and sweeter taste than the prior vintage of the Rosé from this producer. Can't say I liked it.
We do it traditionally in the prosecco area. We buy the wine in the winter, bottle it and by Easter time it is ready. Dry, cloudy and more interesting than industroial prosecco.
A fun video about pet-nat, seems like they vary a lot from winery to winery. I have tasted a few at trade fairs and wine tastings; as a category it is quite fun and geeky. As you said this is a wine style for wine geeks and/or adventurous wine drinkers, as they are pretty edgy and different than other wines.
Here in Taiwan/Asia they are very much a niche product, so prices are very high in relation to quality. I think to enjoy these wines you have to buy them directly at the winery or have a specialist wine merchant or importer. I'm hoping that this wine style catches on and becomes more readily available in the future.
Despite being a young(er) sommelier, I am not really a disciple of the natural wine movement. I've only had one pet nat from Oregon that was cloudy and looked like orange juice; it was not really my thing. I am more of a traditionalist when it comes to sparkling wines in that I love the grower-producers in champagne. If I were to revisit pet nats, I would certainly want to try the prosecco that had the "Coche Dury" reductive quality! Sadly it's not very accessible where I live
Die Lernpause beginnt richtig gut, vielen Dank ❤️🥰
Du lernst während der Lernpause? Streber! ;)
I wish we had more availability of pet-nats in NZ but I think the small size of our market is limiting. I love your presentation, it just gets more and more enjoyable.
Would love to see you taste some English Sparkling Wine and draw some comparisons with other more established sparkling producers from the continent.
At what temperature would you serve these wines? Chilled?
Thank you for this interesting tasting of pet nat. It's the first time I heard about Pet Nat. I think that for sparkling wine, I'll stick to champagne since that's how I got into wine tasting by visiting and tasting the region as a student. However, one should keep an open mind, and on occasion, I'll try a pet nat, cremant, spumante, frizzante, ...
Good day, off-topic for the video. But I have a question. I'm going to Cochem on the mozel for a weekend this month. And I'm already visiting heymann-lowenstein because of your video. Do you have another weingut recommendation?
I've never had a pet-nat wine but I've not been converted to natural wines yet. The few that I've had seem to have a funky nose that I just don't enjoy.
Slovenia has some great Pet Nats. Its actually one of the first places I tried this type of wine and they are really good. Slovenia in general have incredible wines especially from Goriska Brda region
I will keep my eyes out for them
you have to try portuguese pet nat, specially from vinhos verdes region
Joao Pato (sorry I don't have the special A on my keyboard) have some excellent ones, I think it was the 2021 rosa duck that I thought was outstanding. Might've been 2020
Great deep dive! I’m sure you’ve got a ton of awesome video ideas in the queue already but would love to see a collab with the guys from Wine for the People - my other favorite wine UA-camrs. Thanks for the fantastic content!
I’m going to make some next year with my grapes. Thanks for the idea.
Super easy. Ferment and bottle around 1 brix. Keep the bottles somewhere that if they do explode it won't hurt anyone. Be sure to bottle in sparkling bottles. You can disgorge but you lose a lot of bubbles in the process.
Very interesting, I'm anxious to try a petnat wine.
While you’re in the offbeat mode, now do a video on Greek retsina wine!
Sadly, the Casa Belfi 'Prosecco Naturalmente Frizzante' Bianco Sparkling Veneto isn't $13 but $30 (at least in my cursory search). But thanks for this very intriguing, off-the-beaten-trail tasting. I particularly appreciate it when the wines being tasted are accessible. I get minimal pleasure out of "vicarious tasting" of trophy wines (though I totally get the benefits of monetizing a rare experience. By the way, as most would, I always imagine the specific parties that following the making of the video. Which friends get invited over for which wines. And which wines don't get shared at all :) No no. Not serious. Great wines are only great when shared.
Wine prices are no matter what highly regional. This wine here in Norway for example is both very accessible and well priced (I also thought it was quite boring... So I personally don't think you're missing out much on that)
Ciao Konstantin, if I can I would suggest you to try Zero Infinito by Pojer & Sandri based on Solaris grape variety. We import it in the UK and it is very popular with our restaurant based clients 🎉🍾
Always a pleasure, Konstantin! Would be fun to have you do an episode in German :)
Casa Belfi is not a pet nat! It is Col Fondo (on the base in local dialect), with the second fermentation in the bottle. Col Fondos are not disgorged.
Hey Konstantin, thanks for another entertaining and educational video! You seemed excited that there were bits and chunks floating around in your wine. Have you ever gotten I'll from bacteria or microorganisms in your wine? I'm sometimes slightly skeptical when the wine seems too alive :)
It would have been awesome if Leon would have included his wine in a blind tasting just to see your rating and your face when you found out :)
Is Vinho Verde a Pet Nat?
I've not heard of Pet Nat wines before. You mentioned fizzy wines vs. sparkling wines: Could you elaborate on the technical differences between them, and how they differ from Pet Nats?
A bit off topic but... an Aussie here, I noticed at 5:13, you used the "new" name for the prosecco grape. Any thoughts on the Italian attempt to hijack the name prosecco and the current Australia Vs EU trade negotiations and the attempt to "champagise", is that even a word, prosecco? I did attempt to provide a link to an article covering this but "the system" swallowed it.
YT often interferes with comments that include links. You may post the title of the article and the publication's name. I'd be interested to read it. Thanks.
Prosecco is the name of the village. Glera is the grape. It originated in Slovenia.
@@TheBadgertwo For yonks the grape has been known as prosecco, hence Australian winemakers have been using that name. The Italians have spat the dummy and now that the new world is making better than their stuff, they pulled a shifty and did the name change. I like this quote from the wikipedia article: "The village of Prosecco was about 150 km from the growing areas, and had never grown the glera grape." This whole thing is shonky. Also, if the grape originated in Slovenia, why are the Italians trying to rename it?
@@gagamba9198 This is the third time I've tried posting this, YT is chewing up my stuff..... Have a look for "Australian winemakers hit back at European bid to ban them from using prosecco name", it was on the web site for the guardian.
@@goatfiddler8384 yikes 🤦♂
Nice video!! New subscriber here!! Been making sparkling wine at home for 3 years now but never tried a Pet Nat!
I´ve tasted quite a few Pet Nats, some of the best, have been made from Albariño, from Constantina Sotello and Eladio Piñeiro. Great wines!! :D
Hey Konstantin I have a question. If yeast cells are left in the bottle and visible in the glass, how does this affect the aging of the wine?
I've never tried Pet Nats but I don't like sparkling wines (only exception being Prosecco) so I don't think I will 😅
Don't give backhanded or uninformed compliments ("good wine--apparently") either you know or you don't but first you need to try it"
I see you rate the wines highly but do you like them?
As a category, orange, natural and pet Nat wines, I do think that all it does is confuse consumers. If and when they try a few and in most cases do not like them or they were not expecting what they purchased, will drive them back to main stream and branded wines.
Love your channel, keep it up!
wine right when it finishes primary is one of my favorite smells on earth. So you’re saying I can just bottle this?
i like the Axel Prufer very much, but can you rate it 89 if i is extra fizzy, not clean, and presumably inconsistent? in other words, what i want to suggest or ask, is whether this wine in how it is prepared and bottled, can be expected to be consistent?
I've never heard the term "pet nat" - first time ever coming across it. I only know about natural wines - all of which, I just consider to be juicy kombucha lol.
PetNat doesn't differ from any other wine class, by having Balance as the most important factor... When you get the chance, you should taste Sylvain Martinez PetNat called Goutte d'O from Chenin Blanc in the Loire... My best so far!! 🥂🍾
geat show i luv cabernet thanks
Great show. Hilarious that you cursed in English. Hahaha! Btw that bottle said 1500mL on the label. I thought. Looked to be 750.
with naturals, it happens more often that the winery runs out of the right labels and can use other labels or actually hand written labels. could explain what you saw,
@@d3olinsky thank u
After watching these descriptions, I don’t think they’re my cup of tea. But good show though !!
I love this kind of video where you taste more "hipster" wines
pop bottles!
fo sho!
Really like them but do not drink them to often. There are just to many good wines out there.
How can a wine rate highly when you lose half a glass upon opening and have to spend 15 minutes cleaning up? I want excitement in the glass, not in the table.
I do agree ... but the wine might have been a bit too warm...
A traditionally made still wine could be rated the highest in the world and be corked, so I don't really understand how this is a slam against Pet Nat, and as Konstantin said in his reply to you, it might have been to warm and sometimes there are bottles that erupt like this.
@@KonstantinBaumMasterofWine yeah, i was wondering if you tasted the wines chilled, as pet nats are best served chilled, right?
@@kfree21 true, but that’s a bug, not a feature. Pet nats seem to flirt with the latter…
@@jimcricket8334 yeah generally speaking true, but I open pet nat on a regular basis, like 1-2 most weeks, as the company I work for sells a plethora of different ones and only 1 in particular has ever been a consistent gusher of a bottle. I'd say it is all too easy for people to turn away from Pet Nat or even natural wine in general after 1 bad experience or hearing about one. I just want people to stay open minded, you might try something really great or find a new take on a familiar grape that is interesting and fun
Can you please rate wines from Trader Joe’s? 🙏😊
yes for Pet Nat *****
Does Konstantin read the comments or a to get a questioned answered does he accept emails and if so what is his enail
We perfected wine 10,000 years ago and people are still trying to reinvent the wheel....
These just seem like they are trying way too hard just for the sake of being "different"...
No we didn’t
Will miss the slightly snarky (done with humour gently) comments from Konstantin about Leon's blind-tasting choices. Will there be a new Leon?
I am more disappointed with Pet Nats than impressed. I prefer ones that are disgorged too. For the same reason that happened in wine #3… It’s annoying that so many pet nats explode upon opening. That being said, if people like them who I am I to argue 🤪…
I’ve been to the abbey in Limoux where allegedly Pet Nat wines were invented/discovered. Since it’s the precursor to Champagne, pretty cool for a wine geek!!!
Huggge fan if Raumland, didn’t know they made a methode ancestrale
I find the anticipation of will it explode is part of the fun, although losing wine is always sad
Not relevant to this episide, but how about primitivos, negromaros and aglianicos?
I have a new game. I try to guess what you are going to rate the wines. I'm not very good at it yet.
I tried making a pet-nat at home last year. I had to abort the operation because I seriously misjudged the residual sugar in the wine, leading to possibly the world’s tallest wine geyser (over 5 meters, by my estimation) 🤣 My wife almost kicked me out of the house after that.
PS: what language did you curse in? German or English? It’s always fun to know if people default to their native bad words, or if they use the language they’re speaking in.
I'm not afraid to admit that I'm totally biased against Pet Nats because of its super cool status. Everytime I see someone asking for or ordering one I'm reminded me of the Negroni Sabagliato meme, they always have this stupid look on their face 😂
Tried them before they became trendy..............I'll stick to real bubble thanks..............can't beat Champagne
The 3rd bottle is clearly a regular and not a magnum, yet the label says 1500 ml...wtf?
Every Pet Nat I've ever had has been borderline repulsive. I just don't get the appeal.
I won't bombing you with negative comments because i am not sure about what you are really doing. Maybe it is have some sense i not sure. In this year on new year i bought some champagne from local producer here and it was in soviet style but much more concreted. For us it was good experience. But here stiil don't waiting any soviet time because it was more cheap and better then in soviets time for sure. Also it is not most important wine in my life for sure anyway.
I love Axel Prüfer
I've recently discovered a deep deep love for white wines and your channel has helped me learn terminology and different grapes to try, I cannot thank you enough for the amazing consistent content 🖤(*^ω^）
... and then, there's Federweisser ... or "Katertastrophe" as we call it Chez Kuzzer ...
Come on.... just rate it. 70s? 80s? I hope Leon is moving from internship to a nice spot with a salary/commission. Do sommeliers make money based on wines sold?
🎉🎉🎉
Rarely like them … lol 😂
ok u seem kinda noobish on wine so ill teach u, foam is from more nucleation points that allows more carbondioxide to release, and that's also the reason why you degorge, to remove the yeast which otherwise would create nucleation points for the carbon dioxide when you open the bottle, if you had the yeast remaining in a champagne half the bottle would just go out because it would foam over