Pét-nats are sparkling wines made in a manner that predates the so-called “traditional method” used in Champagne (and for most other sparkling wines). Rather than induce a second fermentation in the bottle to create the bubbles, as Champagne producers do, makers of pét-nat simply bottle the wine before the initial fermentation has ended. The result is softly fizzy, sometimes lightly sweet from residual grape sugars, usually hazy with unfiltered yeast particles, and typically sealed with a crown cap instead of a cork. We can all get along. You say potato; I say pét-nato. It’s all good. Go forth and try a few.