I didin't want to take the other champagne style carbonation thread OT so I ask an obvious question here rather than
there!

Does anybody carbonate wine in the same manner that they do fizzy drinks? If not, is it because the flavour is
impaired? The only other answer I could think of is that it is more hassle and expense than it is worth having a
pressure-bottler and carbonation system rather than simply adding sugar or bottling pre-dry.

Thanks, Jim