Although I grew up drinking good wine and experiencing many varieties through travel, I have been recently trying to develop a better understanding about the complexities of wine. I have a question about an unpleasantness I've encountered a few times now.

Sometimes a red, which should have high expectation seems to be a bit carbonated, as if the fermentation process was not completed. The most upsetting was at a wine bar in Montepulciano last summer. I was able to aerate it enough through swirling it to get it to mellow out and be drinkable, but I wanted to know what specifically this means.
Original Post
You may have had a form of Italian wine, referred to as 'frizzante' or 'Italian spritz.' It is a partially carbonated wine, but not quite carbonated enough to make a cork pop. The fully carbonated Italian wines are referred to as 'spumante.'
I believe quite a bit of moscato wines in montalcino are made into 'frizzante' half-bubblies.
If a red is fizzy, and you don't expect it to be fizzy, then it's an off bottle and should be returned for a refund.

I don't know if fizzy red wines are made in that part of Italy or not, but one of the in-house Italian experts like futronic or enoselsa could probably tell you.
bman - Brachetto d'Acqui is supposed to be fizzy, I just didn't know anything about what it was supposed to be. It was a bottle I found in the wine rack meaning it was probably a gift from some dinner guest that I forgot about. It didn't have a champagne style cork so that reinforced the surprise.
I was tasting a couple of weeks ago.. (keep in mind I'm new at this) but I had a Sparkling Geyser Peak Shiraz from Sonoma County. It was pretty good. A couple of years ago I was lucky enough to do some tastings in Australia and I ran across the same thing except a lot sweeter. Good Stuff

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