Silverfox, It does indeed sound like your fizzy wine is just too young
and gassy. Aging it under an airlock usually helps, but there are other,
more active ways to degas wine too, such as stirring or shaking. Search
this group for a wealth of discussion on this topic.

I kinda think you're misreading the hydrometer reading. I probably is
actually indicating .095 Brix, not 1.095. 1.095 is probably above your
starting SG, while .095 is just about right for a dry fermented wine.

For the foaming, you can use a low foaming yeast like Cote des Blancs,
Prise de Mousse ( EC-1118), or Cotes du Rhone ( ICV D-47). They also
sell an anti foaming additive which disrupts the bubbles. I've never
used it, but some people have found it useful. See Jack Keller's site or
Lum Eisenman's for more info.

HTH, Mike MTM