FREQUENTLY ASKED QUESTIONS
What are the crystals in my white wite?
They are tartrates, affectionately known by industry professionals as “wine diamonds,” are tiny, crystalline deposits that occur in wines when potassium and tartaric acid, both naturally occurring products of grapes, bind together to form a crystal. Tartrates are scientifically known as potassium bitartrate, which is the same thing as cream of tartar used in cooking. They are completely harmless and natural. The formation of wine diamonds is less common in red wines, as their level of tartaric acid is lower, and crystals tend to fall out naturally during the longer barrel-aging process.
Do tartrates affect the quality of the wine?
No. Actually, the presence of tartrate crystals is viewed by many winemakers, sommeliers and academics as a sign of quality, indicating that the wine was not overprocessed. Wine crystals never impart an unpleasant taste.
How should I serve wine that has tartrate crystals?
If wine diamonds appear on a cork, simply wipe them away with a cloth. If their appearance in a glass is disagreeable to the consumer, decant the last quarter-bottle of wine, leaving any crystals behind. Pouring through a cheesecloth is also acceptable
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