Wine Talk

Snooth User: smithdaj54


Posted by smithdaj54, Apr 18, 2012.

Why does my wine taste fizzy when I first open it?  Tthis has happened a couple times, once at home and the other at a restaurant. 


Reply by outthere, Apr 18, 2012.

Carbon dioxide from secondary fermention is common depending on what kind of wine you're drinking.

Reply by minnalrathi, Apr 19, 2012.


Reply by dmcker, Apr 19, 2012.

Outthere is spot on, but there are also certain wines, usually whites, that retain a bit of spritz. Southern Italy has a few, but should I assume you're talking about something different? Details would make it possible to be more precise...

Reply by smithdaj54, Apr 19, 2012.

Thanks all, so it was a 2007 Beacon Hill Pinot Noir.  Last night it was from one I ordered from Lot18, and the other was also a pinot in a restaurant. 

I did let mine breathe for about an hour as I prepped dinner, but it had an initial "fizziness" that my partner and I both found rather repulsive.  After about three hours, the wine had really opened up and was good.   Maybe it just wasn't ready, but any advice to avoid that happening again would be appreciated. 

Reply by Anna Savino, Apr 19, 2012.

There are many Italian "fizzy" wines too! The first time I tried it I thought it was repulsive too. When I was drinking it , it felt like drinking soda! Lambrusco, Barbera, Grignolino, are often a bit fizzy but you can start to appreciate them if you eat simple foods like salami and cheese!;) I have never heard of a Pinot Noir fizzing though!

Reply by outthere, Apr 19, 2012.

If you don't want fizz in wine that shouldn't have it just stick your thumb over the top of the bottle and, Shake shake shake... Shake shake shake.. just like  you are trying to make a can of soda go flat.

Helps speed up aeration as well. (not recommended in public) ;-)

Reply by smithdaj54, Apr 19, 2012.

Sounds messy outthere, but i'll try the shake-weight approach next time...  :-)

Reply by edwilley3, Apr 24, 2012.

My favorite natural fizz white wine is Vinho Verho from Portugal. It's quite cheap, too, which can help to counterbalance an expensive bottle with the main course.

Reply by Matthijs Visser, Apr 24, 2012.


As outthere mentions, at times this can be caused by a secondary fermentation or it can be a byproduct of wines that were bottled at cooler temperatures. To avoid this, simply pour a glass and see if it shows any signs of effervescence. If so, give the glass a swirl and let it sit for a few minutes, which should allow for it to dissipate.

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