Why is my Wine Fizzy?
Trapped Carbon Dioxide is a common feature with unfiltered wines, or wines bottled soon after fermentation. The “Spritz” or Effervescence is caused by ambient yeasts munching on whatever grape sugar is still present in the wine, creating a ‘dancy’ mouthfeel. This can occur in wines regardless of the colour, and texturally pleasant for those familiar with Natural Wines. If it’s not for you! Don’t worry, this sensation disappears on its own after the bottle has been opened for a while.
If you don’t want to wait! Grab a decanter, jug or even a second glass and slosh the liquid about, knocking the fizz flat.
My wine Smells… Funny.
If your wine has an unusual smell, it can mean a few things, here’s what to look out for.
Typically natural wine can throw some unusual or ‘funky’ aromas that would otherwise be considered faults in conventionally made wines.
Natural wines can be known to have reductive aromatic qualities, such as struck flint, rubber and even cabbage tones, as well as offset ‘barnyard’ aroma’s produced by native yeast during fermentation.
These aromas can add to the complexity of the wines aromatics, and typically do not reflect the same on the taste or drinking of the wine.
These smells will ‘blow off’ with the interaction of air in the glass in time. You can always ofcourse decant the wine to speed this process.
If you think the wine is still too stinky, we recommend that you keep the wine in the Fridge under closure for a day or two, as these wines can magically bounce back.
As these wines are ‘Alive’ occasionally they require a little more patience.
However, if you think the wine is “Corked’, making the wine taste diminished, with harsh acidity, tannin and alcohol, and soggy aromas. Please do get in touch.
It’s Cloudy? Is it meant to be like that?
The beauty of Natural wine is knowing nothing is taken away or added by the winemakers or vinification process. A cloudiness in the appearance to the wine is nothing to be concerned about, this is simply the suspension of particles from the fruit being crushed and fermented.
Why conventional wines appear to be crystal clear is from the use of Clarification or ‘Fining’ agents to remove micoparticals from the finalised wine. These agents are often animal derived, such as isinglass or egg whites.
Natural winemakers choose not to use such products and prefer to leave the wine in its natural state, or appearance, meaning that some bottles can be cloudier than others, as well as glass by glass.
How to store and look after your wine once opened.
Just like all wines, they are best consumed within a couple of days after opening.
We recommend after opening your bottle, if you are aiming to enjoy the rest of it the next day, to store the wine in the fridge overnight, and remove some time before enjoying, this applies to Red wines as well.
The reason for this is that minimal intervention wines do not undergo the same preservation techniques or additives as conventional wines, so to slow the breakdown of the stability, it’s best to chill the wine when drinking at a later time.
With wines that have ‘No added Sulphites’ we recommend drinking these living wines within 3 hours to capture them at their best. However, upon opening, some bottles may be reduced and extremely ‘closed off’, which may take a day or two to become less shy. Please refer to My wine Smells… Funny. To read more.
The label says Contains Sulphites. I thought Natural Wines were Sulphite Free?
All Wines contain Sulphites, Whether Organic, Biodynamic, Natural or Conventional. Sulphites occur naturally during the fermentation process. In most Cases Natural winemakers will use little to no additional sulphites where they feel they may be needed or not required.
Why is my Wine Fizzy?