"LG1111" > wrote in message
...
> On occasion, I'll open a bottle of wine from a few years ago and it will
be
> fizzy. My question is this: Is this more likely the result of incomplete
> alcohol fermentation or is it likely due to an MLF that occured in the
bottle?
>
> All of my wines are sulfited to the appropriate level. Often, if I just
let
> the wines breathe a bit after opening, the fizziness disappears
completely, so
> it hasn't enormously affected the taste of the wines. This occurs in both
reds
> and whites.
>
> Asked another way, if you have an incomplete or stuck MLF, and then
sulfite and
> bottle, what's the chance that MLF will continue.

Quite good, actually, and I suspect that's what you've been observing.

Tom S