Fizzy,carbonated wine????

I make a standard Welche's Grape Juice wine and I have noticed that the wine is good ,but fizzy. My wife rather likes it, but I have not experienced this phenomenon in the past using the same recipes. Is the wine too young? Lack of alcohol? I use a hydrometer and is shows the wine is 1.095. Also, I have a problem with foam when making wine. Anything, to abate this problem or is it ok?

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.

Since you are drinking it, I assume it has been bottled. Correct? In that case it could be one of 2 things. It could be that it was bottled too young and is fermenting in the bottle. If so, that can be dangerous as you can be making bombs. If it is dry, the second possibility is more likely. That is that you bottled it too young and there was still trapped CO2 in the wine.
This can be forced out by stirring or it can be aged out by letting it bulk age 6-12 months. But after it is bottled, it is just there. Some people like it.