<SNIP> >went down in the ccellar, came back with a Riesling GC
>Saering 1998 from Dirler. We opened it, cork smelt OK. Poured it, and found
>to our collective amazement fizzy bubbles starting to form in the
glasses.<snip>

Secondary fermentation after the wine was bottled. I'll let one of the wine
chemists here give you the technical aspects but easy explanation is that there
was still active yeast cells and sugar of some type in the wine when it was
bottled. At least that's my understanding.


Bi!!