We had a curious tasting experience with a bottle of organic Argentinian red wine, 85% Cabernet Sauvignon and 15% Malbec. The pour had a dark ruby color and lively cherry nose. Blackberry and bittersweet chocolate presented on the palate. So far, so good. Then we noticed a slight fizziness. Why would a still wine be a bit fizzy?
When carbon dioxide is trapped in the bottle or the wine undergoes an unintentional second fermentation, bubbles are produced as a by-product. This is considered a wine flaw, and depending on the extent of fermentation, the wine may be unpleasant to drink but won’t make you sick.
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