Term describing a wine containing a small amount of residual gas. Usually attractive in a young white wine but is considered a fault in older wines and/or red wines. Can be caused by a secondary fermentation in the bottle.
A pleasant, light sparkling sensation (sometimes found in young wines) caused by a slight secondary fermentation, or the addition of carbon dioxide.
Considered a fairly minor fault stemming sometimes from the onset of a brief secondary malolactic fermentation in the bottle. Consists of pinpoint carbonation typically released when the bottle cork is pulled. Frowned on more if occurring in white wines vinified to be dry (see also lively, petillant).