If a wine is fizzy, does that mean it's a bad wine?
Hello there! I'm Dr. Vinifera, but you can call me Vinny. Ask me your toughest wine questions, from the fine points of etiquette to the science of winemaking. And don't worry, I'm no wine snob—you can also ask me those "dumb questions" you're too embarrased to ask your wine geek friends! I hope you find my answers educational, empowering and even amusing. And don't forget to check out my most asked questions and my full archives for all my Q&A classics.
Dear Dr. Vinny,
I am a translator and I am currently translating a text about wine. Is the word “fizzy” used in a negative way? If I am saying a wine is fizzy, am I saying it’s a bad wine?
—Anna M., Italy
Dear Anna,
It depends on the context. When “fizzy” is used to describe a sparkling wine, usually it’s just acknowledging the effervescence of it and the carbonation that creates the fizz. I’ve seen wines described as being “gently fizzy” or having a “refreshing fizz”, which are compliments to the wine. I’ve also seen the term “fizzy” used the way the Italian word “frizzante” is used, to describe wines with a lighter effervescence and fewer bubbles, such as Prosecco or sparkling Moscato. In that case, it’s neither a positive nor a negative term, just a way to describe a style.
But when non-sparkling wines are described as fizzy or spritzy, that’s when it’s a negative term, and many consider it a flaw. There are two main reasons for a wine to have unpleasant fizz with it—either some carbon dioxide was trapped inside when the wine was bottled, or the wine started to re-ferment in the bottle. Sometimes you’ll see a wine described as having a hint of fizz, or a slight fizz, and that’s most often the negative connotation.
—Dr. Vinny
