Why does my Pinot Grigio have bubbles?

As an expert sommelier and brewer, I have encountered this issue before, and there are a few reasons why your Pinot Grigio might have bubbles, resulting in an unpleasant fizz. Let's explore these reasons in detail:

1. Trapped carbon dioxide during bottling:
When wine is bottled, it is common for a small amount of carbon dioxide to be dissolved in the liquid. This is a natural byproduct of fermentation and can give the wine a slight effervescence. However, if some carbon dioxide remains trapped in the bottle, it can lead to bubbles when the wine is poured.

This can happen due to various factors, such as improper degassing during the winemaking process or a faulty closure (like a cork or screw cap) that does not provide a sufficient seal. The trapped carbon dioxide gradually escapes from the wine, leading to the formation of bubbles when the bottle is opened.

2. Re-fermentation in the bottle:
Another possible reason for the bubbles in your Pinot Grigio is re-fermentation. Re-fermentation occurs when residual sugar or dormant yeast cells in the wine interact, causing a secondary fermentation process to commence. This can happen if the wine was not properly stabilized or filtered before bottling.

Re-fermentation can be triggered by various factors, including a rise in temperature, introduction of new yeast or sugar, or a breakdown in the wine's stability due to poor winemaking practices. The re-fermentation process produces carbon dioxide, resulting in the formation of bubbles in the bottle.

It's important to note that not all wines are meant to be sparkling or have bubbles. Pinot Grigio, for instance, is typically produced as a still (non-sparkling) wine. Therefore, if your Pinot Grigio has bubbles, it is likely an unintended result and may indicate a flaw in the winemaking process.

To prevent this issue, winemakers take several steps to ensure that the wine is properly degassed and stabilized before bottling. However, mistakes can occur, and sometimes unexpected issues arise during storage or transportation, leading to the development of fizz in the wine.

In my personal experience, I have come across instances where a Pinot Grigio had bubbles due to trapped carbon dioxide. It was evident that the winemaker did not degas the wine sufficiently, resulting in a slight effervescence that was not intended for the style of the wine. While it did not significantly affect the overall flavor, it did detract from the expected still wine experience.