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.