Bringing back cloudy wine Chaucer also noted: There is no new fashion that is not old. The wine world confirms this every year: oranges, cask wines, chilled reds. In 2026, cloudy wine is next in line for fashion. It all started with Pet Night, which has long since emerged from niche bars into the mainstream. Pat-nut is an old-fashioned way of making sparkling wine: the wine is bottled until the end of fermentation and is usually not boiled, so the dead yeast remains inside and clouds the wine. The Col Fondo Country Prosecco is constructed in the same way - hazy, lively and invigorating, without the controversial candy notes of regular Prosecco.
Now the turbidity has reached still wines, and a cloudy rosé or chardonnay is no longer considered eccentric. Nuance for geeks: cloudy does not mean unfiltered, and vice versa. Cloudiness is a suspension: yeast, grape particles, proteins, tannins. It can be removed in three ways: fining (an agent that binds particles is added to the wine, and they sink), filtering or time: the wine sits, the suspension settles and the clean wine is drained from the sediments. Therefore, unfiltered wine after a long period of settling is quite clear. Why drink sepia? The answer is that it has more texture and meatiness, which is great with fatty and rich foods. Shake the bottle before opening to mix the sediment with the wine.
And the best combination for pate-nut and cloudy wine is pizza to take out on an autumn evening.