I opened this bottle last night, and it had a little bit of a carbonated "Spritz" to it. Question, is this due to the CO2 layer put over the wine, or some residual sugar left over from a very ripe vintage like 2003 in Austria? Thanks.

Although I haven't tasted the Bockfliess Gruner, I do know that in some light whites (and a few light reds) winemakers leave behind or add some CO2 or carbon dioxide, which creates bubbles.

Bubbles increase the perception of acidity. Ever had a flat Champagne or flat soda? They seem less crisp and more sweet than the same beverage with bubbles.

Why would a winemaker want to increase the perception of acidity in their wine?

Well, as you mentioned, 2003 was a hot vintage in Austria (most of Europe baked that year). This heat means that the grapes got really, really ripe. And, as grapes ripen, they lose acidity. In toasty vintages like 2003, grapes can come into the winery with low levels of acidity.

Wines with low acidity are generally not very refreshing or crisp; they can be downright flabby. Low acidity would be especially bad for Gruner, which is known for its crisp acidity.

Was CO2 intentionelly left in the 2003 Bockfliess Gruner? I don't know. I have emailed a couple of retailers who sell the Bockfliess Gruner to see if they have any experience with this specific wine. We'll see if they reply.

Could the spritz have been caused by residual sugar and a secondary fermentation in the bottle? Probably not, unless the wine tasted less-than-good.

How was the wine?

This message has been edited. Last edited by: The Schoolmarm,

The wine tasted fine. I don't think the bubbles were left there intentionally, since there was such a small amount, that blew off very quickly.

Small amounts of effervescence do disappear quickly, especially to the eye. Sometimes, imperceptible bubbles remain to freshen the wine slightly.

I've also emailed your question to the winery, so we'll see if we can track down the info.

I had the same thing in every bottle of the 2003 J.J. Prum Zeltinger Sonnenhur Spatlese. Fizzy on the tounge and clearly fizzy in the glass with bubbles rising like champange after pouring.

Flubis,
Actually, I had the same thing in a 2003 Prum as well...I asked a guy at work about it, and his reply was that the CO2 layer they put over the wine might have caused it.

I opened another bottle of this last night...the spritz was nowhere to be found! How strange.

chalk it up to bottle variation. perhaps one bottle had more than usual spritz and the second bottle had less than usual. it sure keeps wine interesting...

The fact that is wasn't in the second one further confirms my belief that they didn't intend for it to be there.