“It’s Not Champagne or sparkling wine — So What’s Going On?”
If you’ve opened a bottle of red wine and noticed a light fizz, your first thought is usually:
“This isn’t sparkling wine… so why is it fizzy?”
That reaction makes complete sense.
Red wine isn’t meant to bubble like Champagne — and when it does, it can feel like something has gone wrong.
In most cases with natural wine, nothing is wrong at all.
Let’s explain why — simply and honestly.
First things first: this is not a sparkling wine
A lightly fizzy natural red is not:
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Champagne
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sparkling wine
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pét-nat
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or intentionally carbonated
The fizz you might notice is subtle, temporary, and usually disappears with air in the glass (decanter) or time.
It’s a side effect of how the wine is made, not a stylistic choice to make it bubbly.
So why does it happen?
The gentle fizz comes from carbon dioxide (CO₂) — a natural gas created during fermentation.
When grapes ferment:
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native yeast that live on the grape skin turns sugar into alcohol
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CO₂ is produced naturally as part of that process
In most conventional wines:
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that gas is deliberately removed
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the wine is heavily stabilised so it pours the same every time
In natural wine:
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the winemaker may choose not to fully remove that gas
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especially in wines that are bottled young, un-fined, unfiltered, or made with minimal sulphur
That means a small amount of natural CO₂ can remain — even in red wine.
Why you notice it when you first open the bottle
People often say:
“It was fizzy at first — then it wasn’t.”
That’s very common. Here’s why.
1. Cold wine holds gas
If the bottle was cool, it can trap CO₂ more easily.
As the wine warms in the glass, the fizz softens.
2. Transport wakes the wine up
Shipping, movement, and temperature changes can stir up natural CO₂ — especially in low-intervention wines.
3. Opening releases pressure
When you open the bottle, pressure drops and gas escapes — often most noticeably in the first pour.
This is why the fizz is usually strongest right at the start.
Why it often tastes perfect the next day
Once the wine is open:
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oxygen enters the bottle
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CO₂ begins to escape naturally
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the wine settles and relaxes
By the next day:
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the fizz is often gone
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the texture feels smoother
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the wine tastes more balanced
This isn’t your imagination — it’s the wine responding to air.
Is this a fault?
Usually, no.
A gentle fizz that fades with air or time is normal in many natural wines.
However, fizz can indicate a problem if:
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the wine continues to build pressure
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it tastes aggressively prickly or sharp
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there are strong off smells (vinegar, nail polish remover, mouse)
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the wine seems to be actively fermenting days later
Natural wine isn’t about ignoring flaws.
If something genuinely feels off, trust your senses and reach out.
Why this happens more with natural wine than conventional wine
Natural wine isn’t engineered to stay exactly the same.
It’s often:
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bottled earlier
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un-fined and unfiltered
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low or zero sulphur
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allowed to evolve in the bottle
That means:
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more movement
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more variation
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more change between glasses — or days
It also means the wine can surprise you if you’re used to highly processed reds.
What to do if you don’t like the fizz
If the fizz catches you off guard, try this:
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Let the wine breathe for 10–20 minutes
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Swirl the glass gently
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Serve it a little warmer 14–18°C is the recommended for natural red wine
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Revisit the bottle the next day
In most cases, that’s all it needs.
A final, honest note
Natural wine isn’t designed to be frozen in time.
It reacts to air.
It changes with temperature.
It settles when given space.
A little fizz in a red wine doesn’t mean it’s broken — it usually means it hasn’t been overly controlled.
Not Champagne.
Not sparkling wine.
Just a living wine, finding its balance.
If you ever have questions about a bottle you’ve purchased — fizz or otherwise — we’re always happy to talk it through.
Wine should create curiosity, not confusion.
That’s the truth behind everything we curate at Amor Fati wines.