Refers to the effect of carbon dioxide in some red and white wine styles. It may be detected by the presence of small bubbles rising to the surface. Its is later confirmed by a prickling sensation felt on the palate. It may also be called Effervescence.
tiny carbon-dioxide bubbles giving a refreshing prickle on the tongue
a faint prickle on the tongue caused by carbon dioxide, often found in young, light white wines.