Diamonds from the Vines

Clear, white, or brownish red crystals that accumulate on the bottom of corks and at the bottom of the bottles are a little mysterious at first glance, but they do not adversely affect the wines flavor. These mild crystals are known as tartrate crystals, formed when the naturally occurring tartaric acid in the grapes combine with the minerals absorbed into the fruit from the soils. Tartrate crystals usually form when a white wine or red wine has been chilled down to a low temperature, while being stored on the side for extended periods of time, and the tartaric acid crystallizes. These potassium bitartrate crystals usually form when alcohol levels increase and temperature levels decrease. Larger wineries use expensive “cold stabilization” methods to filter out the crystals before bottling, while smaller boutique wineries use minimal vinification techniques, which may result in more crystal formation. If you see crystals and sediment in the wine, and clarity is important to you, then you will want to filter the wine before you taste it. Stand the bottle upright to let the sediment and crystals settle to the bottom and slowly pour the wine into a decanter that has a filter at the top. I hope you see the diamonds in your wine as another intriguing component to your wine experience. Top-Flight Wine (TFW)-G.A.