P Why was the Pet'nat of La ferme du loup named after this?
Do you, like us, find that naming a wine brand Pet'nat isn't exactly sexy? So why this lèse-majesté? Why not? Domaine de La Ferme du loup ? Or simply Sparkling Natural Maple Syrup?
The reason is very simple. If you have read our previous article , you have understood that maple wines represent a new category in the wonderful world of winemaking. This unique product has the defect of its quality, that is to say that it is unknown to the general public. For several years, consumers and lovers of wines of all kinds, have turned to local products, natural or natural and seek to get closer to the artisans who make them. This is how Pet'nat (or pet-nat) has been brought back into fashion, first in France but today in the great gastronomic capitals of new York has Tokyo . This is actually the oldest way of making sparkling wines, also called ancestral method .
The spirit of the many artisans who craft this joyful sparkling wine is the same: a wine with the least possible intervention, little or no filtration, few or no sulfites, and a lot of pleasure. We recognized ourselves in this oenological vision and decided to join the parade. It is not uncommon to see producers call their natural sparkling wine simply Pet'nat. This is the choice we made. The consumer will decide for themselves whether they prefer our sparkling wine or that of another winemaker.
How to make a Pet'nat then?
The ancestral method dates back to the 16th century. century. Benedictine monks are said to have discovered that wine bottled in the fall would ferment a second time in the spring, producing very pleasant bubbles, with a joyful and airy taste. Thus was born the Blanquette de Limoux. The ancestral method was quietly replaced by the method of Champagne or so-called traditional method. The reputation of champagnes being well established, it seems obvious that this method was recommended by the many producers of different regions. Champagnes and crémants are made in two stages; first, a dry still wine is produced by letting it rest on its lees for a certain period of time. Then, a liqueur of sugar and yeast is added to create a second fermentation in the bottle, capturing the carbon dioxide from the fermentation, which will create these famous bubbles sought after throughout the world.
For the past ten years, we've been reviving the ancestral method. The technique involves producing effervescence without adding yeast or sugars. Fermentation occurs naturally; from the vat, it ends in the bottle, giving rise to bubbles and foam. At La ferme du loup, we don't filter the wine, which is sulfite-free. Let's just say that working with small batches and delivering the wine to our customers ourselves makes things easier. In France, Pet'nat wines are not subject to appellation legislation. We therefore find a wide variety of products, grape varieties, colors, vineyards, or terroirs. It can be dry or slightly sweet, lively or round. The important thing is that there are no chemical additives, except for sulfites, which are tolerated in small doses (ours doesn't contain any, did we tell you?) Natural sparkling wines are simply sparkling natural wines! This freedom, which leaves room for the expression of artisans, has always appealed to us. Our raw material comes from the Laurentian forest; a maple grove is a natural ecosystem that has always been present in Quebec. The flora present is diverse and generous.
The maceration of flowers and berries that grow around our maple grove allows the must to be slightly acidified during fermentation, giving it a little roundness and giving it a beautiful orange color. All this makes it a lively wine to share during aperitifs with our best friends or those we would like them to become. A little more expensive than a still wine, Pet'nat is still intended to be democratic. Its production requires a lot of attention and handling, but little equipment. This bottle adds a range of possibilities to parties or brunches, it is accessible and produced to be drunk simply. You either love it or you don't. My friends love to start the evening with a Pet'nat ... And they often end it the same way.
Today, Pet'nats are made in Australia, Argentina, the United States, and around the world. Many are simply called that, while others borrow names and a branding Also funky one than the other. One thing is certain, they all borrow from the philosophy of natural wines. A new generation of alcohols of all kinds and wines are appearing in restaurants, wine bars and wine merchants' shelves. These wines are praised or criticized. One thing is certain, they shake up the established rules of traditional culinary pleasures. This wind of renewal has inspired us enough to put a lot of time and energy into developing this unique product. Every time I see the pleasure provided by this alcohol produced by the fermentation of maple sap, I want to continue my work. And I can't help but think of that famous American film Bottle Shock which tells the story of the Judgment of Paris, that tasting in 1976 where 11 judges in a blind tasting gave the highest score to a Californian wine. The New World had just earned its letters of nobility.
The debate between tradition and innovation is endless. It's likely to continue as long as we have the chance to exchange different points of view. But isn't that part of the joy of eating and the beauty of sharing? Cheers!