Pin It

DRINK THIS: Benjamin Bridge's Pet Nat in a can 

Local-made natural wine in a 250ml serving!


Never before has the Canadian public been so interested in their food. Television and social media, reflections and drivers of our culture, are brimming with food-focused content. And as the increasing global interconnectedness of the supply chain complicates our relationship to food, people are hungry to simplify: To understand the ingredients in their food, to become familiar with its production and to get to know the people who make it.

The natural wine movement is riding this wave of slow, simple food and coasting its foamy crest is a method of making wine that is as old as it is basic.

Methode ancestrale was traditionally used for the winemaker's wine, resulting in Petillant Naturel, the simplest of wines, made by intuition, ready early and easy to drink.

Pet Nat is made by putting crushed grapes in a clean vessel. And that's pretty much it. Making wine with nothing added—no yeast, no fining (clarifying) agents, no sulfites— necessitates the use of premium, healthy grapes to carry the process through.

At a certain point, the juice that is fermenting—from only the indigenous yeasts existing naturally on the grapes and in the fermenting environment—is put in bottle.

Or, as we in Nova Scotia will see on June 3, in can. Benjamin Bridge, sparkling wine house in the Gaspereau Valley, is releasing its much-anticipated Pet Nat in a 250ml can ($9).

Light blond in colour, Benjamin Bridge's Pet Nat is a hazy result of being unfiltered and unfined. The sensory effect is a surprise if you're expecting a classic light, Nova Scotian white wine, because Pet Nat is loaded with texture. You can actually feel the fruit it comes from, not just smell and taste it. The aromatics are also focused in an interesting place: herbs and lees (spent yeast cells) layered over fresh citrus fruit: The process of making this wine is front and centre.

Benjamin Bridge's Pet Nat is zesty and bright, and finishes entirely dry, with zero residual sugar. The packaging is beautiful, practical and reduces the glass bottle equivalent of this wine's transportation carbon footprint by 20 times.

Pin It


Subscribe to this thread:

Add a comment

Survey Asks

What kind of February weather is your favourite?

  • Slush city
  • Cold snap—ice streets, pretty trees
  • Big ol' dumping of snow
  • Oddly warm, tricks innards into thinking Spring is just around the corner
  • Anything that gets me out of going to school/work

View Results

Coast Top Ten

  1. First look: The Stillwell Freehouse   (Food + Drink Feature)
  2. The Cheesecake Test   (Food + Drink Feature)
  3. Cheeky Neighbour Diner is Relish, reborn   (Food + Drink Feature)
  4. Welcome to The Town's End   (Food + Drink Feature)
  5. Cocktail Cupids   (Food + Drink Feature)
  6. Why is it so hard to find legal edibles?   (The Reef)
  7. The Watch That Ends The Night has closed   (The Feed)
  8. Propeller Brewing's arcade fires up   (The Feed)
  9. 21 wing nights to feast on   (Food + Drink Feature)
  10. Water and Bone brings local flare to ramen   (The Feed)

In Print This Week

Vol 27, No 38
February 13, 2020

Cover Gallery »

Real Time Web Analytics

© 2020 Coast Publishing Ltd.