{"id":7464,"date":"2020-07-03T08:31:36","date_gmt":"2020-07-03T13:31:36","guid":{"rendered":"https:\/\/thecorkscrewconcierge.com\/?p=7464"},"modified":"2020-07-03T08:31:38","modified_gmt":"2020-07-03T13:31:38","slug":"quirky-texas-bubbles-mainstream","status":"publish","type":"post","link":"https:\/\/thecorkscrewconcierge.com\/2020\/07\/quirky-texas-bubbles-mainstream\/","title":{"rendered":"Quirky Texas Bubbles are Going Mainstream"},"content":{"rendered":"\n

I couldn\u2019t help but laugh when a man walked by me as I was photographing these wines and asked \u201cwhat in God\u2019s name is that?!\u201d What indeed…<\/p>\n\n\n\n

As someone who loves bubbly, whether it\u2019s champagne<\/strong><\/a>, prosecco<\/strong><\/a>, sekt<\/strong><\/a>, or cava, it\u2019s somewhat surprising that I\u2019ve rarely dipped my toe, at least very deeply, into the world of p\u00e9tillant natural (aka p\u00e9t-nat) wine. I\u2019ve had a few here and there, but always drank them by happenstance.  But it seems like the more I look around, the more I see them. And Texas is right up there when it comes to handing out p\u00e9t-nat love. I\u2019ve been amazed at the number of winemakers that have embraced this quirky bubbly. The Texas bubbles game is getting better and better. So I took it upon myself to do some research\u2026<\/p>\n\n\n\n\n\n\n\n

And since it\u2019s been a minute, let\u2019s take a look at a few different ways of making sparkling wine.<\/span>1<\/sup><\/a><\/span><\/p>\n\n\n\n

Traditional Method<\/em><\/strong><\/p>\n\n\n\n

First, a regular \u201cstill\u201d wine is made in the same manner as any other non-sparkling wine. After the first fermentation is complete, the resulting still wine is bottled and a mixture of yeast, sugar, and wine is added which produces a secondary fermentation. As the process of fermentation gives off carbon dioxide, the gas dissolves into the wine in the bottle which gives us those bubbles that we love. This method of producing sparkling wine is called M\u00e9thode Champenoise aka Traditional Method aka Metodo Tradicional aka\u2026you get the point. As the name implies, it is the method used to make French champagne. It is also the same method used in making Cava from Spain, Franciacorta from Italy, Cap Classique from South Africa, Espumante in Portugal, and some Austrian and German Sekt. These bubbles will be under the most pressure coming in at 5-7 atmospheres.<\/p>\n\n\n\n

Tank Method<\/em><\/strong><\/p>\n\n\n\n

This method, also called Charmat Method, Metodo Italiano, or Cuv\u00e9e Close, is very similar to the Traditional method. The primary difference is that instead of the second fermentation occurring in the individual wine bottles, it is carried out in a large pressurized tank. Individual bottlings are made from the tank wine. This method is used when the winemaker wants to emphasize the freshness or aromatics of a wine and is the method used to make Prosecco and Lambrusco. The bubbles in these wines are not as intense and come in at 2-4 atmospheres.<\/p>\n\n\n\n

Ancestral Method<\/em><\/strong><\/p>\n\n\n\n

Instead of two fermentations, the Ancestral Method (aka M\u00e9thode Ancestrale aka P\u00e9tillant Natural) has just one fermentation. This method is so-named as it is generally believed to be one of the earliest forms of sparkling wine production. The still fermenting wine is bottled and is sometimes topped with a crown cap that you\u2019d usually see on a beer bottle. The process results in a wine that it slightly fizzy due to the trapped carbon dioxide (2-4 atmospheres), is lower alcohol, has a touch of sweetness \u2013 a shows a little bit of funk. <\/p>\n\n\n\n

But one of the most appealing things (to some) about these wines is that typically nothing is added to, or removed from the wine. No fining, no filtering, no additives, which also explains why some of these wines are cloudy and have bits of sediment floating around. Yes, with these wines, you get what you get. To be sure, when you pop a bottle of p\u00e9t-nat, you never know what you may get. That includes the wine exploding or gushing out of the bottle as the wines can be somewhat unstable.<\/p>\n\n\n\n

But these wines are fun and interesting nonetheless. Drinking the same profile of wine again and again and again gets to be boring. And these wines are anything but boring and predictable. So here\u2019s what my Texas bubbles \u201cresearch\u201d turned up.<\/p>\n\n\n\n

2019 William Chris Pet Nat Ros\u00e9 ($25)
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2019 William Chris Pet Nat Ros\u00e9<\/em><\/strong><\/figcaption><\/figure>\n\n\n\n

This was my first foray into Texas p\u00e9t-nat (they began making theirs in 2014) and really set the bar for me. The 2019 edition is a blend of Sangiovese, Mourv\u00e8dre (my fave varietal wine from them), Cinsault, and Trebbiano. Juicy summer red fruits abound along with with lime and a touch of melon. Their p\u00e9t-nat is always a standout and I\u2019m yet to introduce it to anyone that hasn\u2019t enjoyed it. And given the volatility of these wines, the folks at William Chris have modified their winemaking (e.g. storing bottles on their sides, longer cold settling, etc.).<\/p>\n\n\n\n

2019 Southold Farm & Cellars Live Fast, Love Hard, Die Young Rose of Touriga Nacional Petilliant Naturel ($30)<\/h4>\n\n\n\n
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