You see this quite often as a sommelier-- the lower-sulphur wines that I'll open will frequently have a small spritz at the beginning from CO2 preservative that has dissolved into the wine. I'll decant the wine until the spritz is gone, then serve it to the guest who ordered it. That CO2 spritz is sometimes mistaken for a fault, but a little extra effort from sommeliers and a little more consumer education could fix this. (Yes, sometimes you get wines that have undergone a secondary fermentation and are spritzy, but this type of spritz, in my experience, is usually much more intense than CO2 preservative spritz, plus re-fermented wines tend to taste out of balance because of the unexpected changes in alcohol and sugar content. But sometimes, you get an an unexpected surprise, like the riesling pictured left.).
I wonder if a regimen of CO2 injection + screwcaps on low/no-sulphur wines could make a difference in the world of natural wine. I absolutely love no-sulphur wines, but I am always crestfallen when I get a faulty bottle, which can be often. So many sommeliers and wine drinkers complain that natural wines have too many faults once they reach the consumer, because they just aren't built for global travel. Well, Clive has sent no-sulphur bottles (under screwcap) around the globe by ship and airplane, then had them returned to New Zealand. He's blind tasted these travel-trials against the same bottling that had never left the cellar, and he couldn't tell the difference.