Still wine tastes fizzy

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.

Published by J Reilly

I've been writing the Boozy Lifestyle blog since 2014 and recently expanded upon it to create my new book, Boozy Lifestyle: Elevate The Everyday With Booze As Your Muse. The book is a collection of stories celebrating and inspiring everyday life with entertaining tales of wine, food, booze, travel, and family, and including over 50 food and drink recipes. Visit me on Twitter at J Reilly@Boozy_Lifestyle or

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