Can we discuss TCA?

Many of us are all too aware of the effect of TCA on our palate...mushroom, mold but I have a question about another aspect. This is the initial taste, a sort of "frizzante" on the tip of the tongue..or maybe some aspect of fermentation?
Why I ask is cos last night I opened a Languedioc red from Domaine Cebene. Nose seemed closed but no evidence of a corked wine. Initial taste on the tip of the tongue was this very slight petillance I mentioned. Surely not sugar as I never noted the effect of that before. This not too unpleasant taste continued right through to the finish.
Any idea whats going on here forumites?

Thanks Bob.

Maybe I should add that I am wondering about some kinda fermentation going on here but that of course has nothing to do with TCA.

What you describe sounds more like an in-bottle fermentation and not TCA - probably malo-lactic or the presence of a trace amount of fermentible residual sugar.

[David M. Bueker]

I might not go so far as re-fermentation in bottle. Many, many still wines have some trapped CO2 at bottling. Of course this is most notable with German Riesling, but I have had tons of reds that needed 30 minutes or even a good decant for a few hours to clear off trapped CO2. No relation to TCA at all.

[Robin Garr]

No relation to TCA at all.

I think that sums it up nicely.

Thanks for the interest here. Day 2 was a complete turn around, much better mid-palate and no signs of what I guess was CO2 (or a secondary fermentation). I realise the tread title was rather misleading .