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@gbj_tester
Sparkling water (and other carbonated beverage) is typically shipped under pressure, around 2 bar at 5°C. Reducing the partial pressure of CO2 above the liquid by opening the container (both reduces pressure and exposes the interface to the low concentration of CO2 in atmospheric air) is what makes it sparkle, as the the solution is now well above its equilibrium concentration. Gas moves from solution to the atmosphere in the form of bubbles. If you boil the water and it reaches the equilibrium concentration at 100°C, it will become progressively further and further below equilibrium concentration as it then cools, so it will tend to absorb CO2 from the atmosphere.