Spritzy describes a wine with a faint, delicate fizz caused by a small amount of dissolved carbon dioxide. The sensation is lighter than the sustained bubbles of a fully sparkling wine. In French tasting language, related descriptions include perlant and pétillant, though usage can vary.
Carbon dioxide can remain dissolved after fermentation or be retained intentionally to give freshness. Some wines are bottled with a slight natural effervescence; others may show a little residual gas when young.
Example: some bottlings of Vinho Verde are lightly spritzy, making them refreshing with seafood, salads and light appetizers.
Related terms: frizzante generally indicates lightly sparkling wine; spumante refers to fully sparkling wine in Italian wine terminology.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
