It seems increasingly common now for wines to have some retained CO2. Almost every young Australian Riesling will have some, indeed some are almost fizzy. And over the past few months I’ve regularly encountered it in red wines of all different types, some even 10 years old, and from both New and Old World. Almost all New World Pinots have retained gas.
Personally I find it annoying, it gives the wine a slightly hard edge, but mainly it’s just distracting. I always shake it out (in the bottle), which can be a bit embarrasing in a restaurant!
I think the spritzig character is something to do with keeping the wine very cool during bottling. Does anyone know ? A google search wasn’t revealing.