One other possibility for you to use is to put something in the wine
that will give the CO2 a chance to bubble off of, which will speed
things up. With a sediment-free crystal clear wine in a smooth glass
carboy, the CO2 has nowhere to start it's gassing-out process. You're
looking for an inert material with a slightly rough surface. Perhaps
run a dozen or so marbles over some sandpaper to roughen their surface,
rinse well, then pop them in. Couple of oak-cubes would work really
well, but that would change the wine's flavor. You get the idea.

Think of what dropping a couple of ice-cubes into a soda does.
Obviously the ice is colder and is water, so it's not temperature or
CO2 concentration that causes it to foam - it's the irregular surface
of the ice that allows the CO2 bubbles to form.

HTH

Rob