My current understanding (certainly with Sparkling Wine) is that the bubbles of CO2 in a bottle of Sparkling Wine are cause by the gas dissolving under pressure and then being released when the bottle is opened and the pressure released. So what causes drinks to fizz up when you shake them?
I've had some explanations for why this should happen, but I'm not happy I fully understand*.
Any bubble experts out there who would care to enlighten me?
* - that said it's not something essential for me to understand.