Don’t Call Them Pét-Nat
The story of pét-nat's unstoppable rise is missing one key footnote: the historic wines, from Diois to Gaillac, it was inspired by.
- story: Zachary Sussman
- illustration: Carmela Caldart
The New Cava Isn’t Called Cava
Once derided as Spain's answer to prosecco, cava is finding a new path, wedged somewhere between pét-nat and grower Champagne. Just don't expect to find the name on the label.
- story: Zachary Sussman
- illustration: Carmela Caldart
American Sparkling Wine, Untitled
Unbound by preconception, the Northeast’s embrace of hybrid grapes has introduced a fearless new frontier in American wine.
- story: Zachary Sussman
- illustration: Carmela Caldart
Natural Lambrusco Is Just the Beginning
Returning to old traditions, the frizzante wines of Emilia-Romagna are ready for their pét-nat moment.
- story: Zachary Sussman
- illustration: Carmela Caldart
California Doesn’t Do Champagne
After decades of emulating French tradition, the state has forged a new, improvisational approach to the category. It’s now home to some of the most innovative sparkling wines anywhere.
- story: Zachary Sussman
- illustration: Carmela Caldart
Don’t Call It “Sparkling Wine”
In record time, the category has become freewheeling and heterogeneous, with a mix of techniques, traditions and regional iterations. That's a good thing.
- story: Zachary Sussman
- illustration: Carmela Caldart
When Champagne Just Won’t Do
This roster of sparkling wines under $30 give Champagne a run for its money—for less money.
- story: Jon Bonné
- photo: Lizzie Munro
The Best (Affordable) Champagnes to Drink Right Now
The bottles under $50 that topped our recent blind-tasting—plus, a few worth the extra splurge.
- story: Punch Staff
- photo: Lizzie Munro
Partner Content
Everything You Need to Know About English Sparkling Wine
England has emerged as one of the world’s top producers of sparkling wine. A look at its rise—and the producers to seek out stateside.
- story: Punch Staff
- photo: PUNCH
The Insider’s Guide to Pét-Nat
The essential producers, wines and methods behind the world's most notable pétillant naturel.
- story: Jon Bonné
- illustration: Matt Allen
