Fizzy Wine

The other day I opened a 10 year old CdP, stuck my snout in the bottle, nope not corked. Good so far. The first sip revealed a fizziness/sparkling quality across the tongue. My immediate reaction was secondary fermentation, but there were no tiny bubbles. This fizz character immediately faded and the wine turned out to be darn nice. Any thoughts on what was going on?
'Winger

I had a similar experience with a Cline Zinfandel. It had a fizzy taste, not quite carbonated but definitely not "flat" like most wine is. I decanted it for about 15 minutes and it was quite good after that, with no fizzy taste (and a great deal for $12!). Don't know what caused it and I have never experienced since.

Dave

Fine and disturbed sediment?

A fizzy sensation on the tongue can be the product of dissolved carbon dioxide in the wine, giving it a "spritzy' feel. Fermentation naturally carbonates the wine, so winemakers have the option of degassing it prior to bottling. I've encountered that spritzy feeling in some Beaujolais and Txakolina Getariako, but there's no reason why other wines couldn't exhibit those same characteristics.

Mark Lipton