PÉT NAT SEASON 🍾 (BUBBLES TO BEAT THE HEAT)

Source note: This post is adapted from Parched's July 30, 2026 newsletter

It's late July, it's yet another heat wave, it's officially pét-nat season. (Every day can and should be pét-nat season, but I digress.) Hello, I'm Michael, I'm newly arrived in the UK / in London / at Parched (via NYC) and I'd love to (re?)introduce you to some bubbles you'll surely want to try as summer winds down (or heats up, whatever the future may bring).

Testalonga, I am The Ninja Pét Nat: 100% Chenin Blanc from Swartland. Clean, crisp, tart, and lower ABV for guilt-free, thirst-quenching enjoyment.

Marto, Crazy Crazy Pét Nat: From the Rheinhessen, a blend of grapes most of which you probably haven't heard (Würzer? Huxelrebe?) with short maceration, but those are just unimportant details. Everything that Martin Wörner makes is worth grabbing and this tropical pét-nat is no exception. I drank a bottle before the Charli xcx show a few weeks ago and can't think of a more perfect pairing.

Ben Adams, Enmill Field Col Fondo: My introduction to English fizz! 100% Chardonnay that's paradoxically serious and playful at the same time. Share with your parents who think natural wine is only for kids, and blow their minds.

Jean-Claude Lapalu x Domaine Belluard, Feu Follet Brut Zero: Age 👏 your 👏 péts 👏 nats! 👏 Not gonna lie to you, I've never tried this, but I'm recommending it sight-unseen—I have an unopened bottle at home that I'm saving for a special occasion because I'll drink anything touched by Savoie legend Dominique Belluard, especially after his untimely passing at the beginning of the decade. 100% Gringet vinified by Dominique in Ayse and finished by his friend Jean-Claude in Beaujolais. We have one bottle left and I want it to go to a good home and shouldn't that be yours?

Camillo Donati, Lambrusco: Red bubbles from Emilia-Romagna. Unlike many of the mass-produced, saccharine wines bearing the name, this is an old-fashioned Lambrusco of character. Drink on its own or pair with literally anything you might want to eat.

La Famille Mosse, Moussamoussettes Rosé: Spring 2014, late Sunday brunch at Reynard Williamsburg (r.i.p.), a burger, fries, and my first-ever pét-nat. The dark pink, cloudy juice (I had been poured the dregs of a bottle, but another lesson: that's the best part, amongst other goodies that's where they hide the vitamins after all) was like nothing I'd ever had before; I ordered another glass and never looked back. Pinot 'dAunis, Grolleau Gris, and Cabernet Franc from Anjou. Brothers Sylvestre and Jo took over winemaking duties from their parents Agnès and René a few years ago and the wines are as good as ever. Bring this to your favourite outdoor gathering spot and drink with friends, and then open another bottle, and another.

Until next time,

Cheers!
Mike