Carbonated Wine: Wine that is artificially injected with carbon dioxide to make it sparkling, obviously this happens in lower qualit wines and should be avoided.
Cask: Wooden cask used to age the wines.
Carbonated Wine: Sparkling wines of inferior quality that have been industrially injected with carbon dioxide.
CARBONATED WINES: Wines that have carbon dioxide gas in them causing them to be sparkling. This is normally done by means of fermentation producing the bubbles but sometime I guess they just inject the wine with CO2 as if it were lemonade.
Frizzante: Italian term for a mildly carbonated wine causing a slight sensation on the tongue, but enough carbonation to produce bubbles in the glass the way Champagne or other sparkling wines do. Pétillant is French and synonymous.
This is almost always a fault, and the result is a slightly carbonated wine that typically tastes bad. The carbonation from this type of secondary fermentation should not be confused with benign carbonation, known as spritz.
SPARKLING WINES
A general term for all carbonated wines, whether natural sparkling or not. Includes French Champagnes as well as effervescent wines from other parts of the world.
SPATBURGUNDER
A German term for Pinot Noir.
Bairrada has the dubious honour of being one of the main sources of grapes for Mateus Rosé, a medium sweet carbonated wine which graces supermarket shelves the world over.
Warm weather in the spring often causes it to start up again, resulting in carbonated wine. The English imported wine in casks.
The "beheaded" portion of the bottle has a very sharp glass edge. Be very careful picking it up.
Screw-top sparkling wine (like Andre brand) will not work.
Non-carbonated wine will not work.
 See also: Wine, Bottle, Oak, Red Wine, White Wine
  
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