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Should red and white wines gently fizz?
Marcus Ford, Shanghai: Have just tasted two wines in a week that had a distinct pétillance (slight fizz). Checked the Oxford Comapnion but no real meat there (a first I think!). Anyway both were from the same Chinese producer, in the white, a Chardonnay, the spritz was actually quite attractive although I think it is a fault. In the red, a Cabernet, it was an unpleasant sensation (in a poor wine). These are very simple wines but I wonder whether the spritz comes from winemaking or poor transportation/storage - if so how and why does the fizz come about? Is it secondary fermentation in the bottle that causes this? Oh dear I...
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