What does carbonation in wine indicate?

Carbonation in wine is not a natural occurrence. It is almost always intentionally added, indicating a wine that has been intentionally infused with carbon dioxide. This is typically done to create a sparkling wine, such as Champagne, Prosecco, or Cava.

Here are some things to consider:

* Natural Carbonation is Rare: It's possible for some wines, especially those made from specific grape varieties, to retain a small amount of natural carbonation from the fermentation process. However, this is very rare and typically only occurs in very specific situations.

* Purposeful Addition: Most often, carbonation is added to wine intentionally. This is achieved through various methods, such as:

* Secondary Fermentation: This involves adding yeast and sugar to the wine after initial fermentation, causing a second fermentation that produces carbon dioxide and creates the bubbles.

* Injection: Carbon dioxide gas is directly injected into the wine, creating bubbles.

* Types of Sparkling Wines: Carbonation levels vary in sparkling wines, leading to different types:

* Still: No carbonation, a still wine.

* Semi-sparkling: Slightly sparkling, with fewer bubbles.

* Sparkling: Moderate levels of carbonation, with a noticeable fizz.

* Crémant: A specific type of sparkling wine, typically made with less pressure than Champagne.

Important Note: If you encounter a wine that appears to be carbonated, and it's not a known sparkling wine, it could indicate a fault or a problem with the wine.

Therefore, carbonation in wine most often signals a deliberate choice by the winemaker to create a sparkling wine. However, it's always best to check the wine label or ask a knowledgeable wine professional to ensure the carbonation is intended and not a sign of an issue.