The Pet-Nat formerly known as Cider

Alyssa Hubert tells me she has a lot of friends at her house right now. No, she’s not hosting a dinner party, and her house isn’t so much her dwelling as it is the cidery at Creek & Gully, where she is Head Cidermaker. Her “friends”, in this case, are fermentations – apples and grapes sitting in tank together, all symbolizing different collaborative projects with local winemakers.

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Beloved bubble winemaker and owner of Lightning Rock and Pamplemousse Jus in Summerland, Jordan Kubeck, (you can find our profile of her here) notes that “there’s a lot of fruit around here just waiting to be co-fermented into a delicious bottle of something.” She believes that sparkling versions of fruit-and-grape wine are the most successful, and the term “fruit-nat” certainly affirms that. Jordan has recently released her own fruity fermentation, noting the ingenuity of vineyard owner Dana Ewart for creating a piquette recipe of Gewürztraminer skins with wild golden plums for the Pamplemousse Jus orange piquette. As piquettes tend to be light and easy-going, alternative fruit sources are an ideal way to flesh out texture and fruitiness.

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