Once the preserve of trendy east Londoners, Pet Nat is going mainstream and this is an easygoing example. The name is short for ‘pétillant naturel’ (or ‘naturally sparkling’), an age-old technique that involves bottling grape juice mid-ferment and then leaving it, with the carbon dioxide trapped in the bottle. The result is a cloudy, faintly rustic character with soft bubbles, peach blossom, juicy yellow apple and a hint of nut brittle. Try pairing this with oysters.