Crystals in red wines
March 29, 2020/0 Comments/by ABV
Due to limited processing of our wines, any time a red wine is stored at cold temperatures for a long period of time they will most likely develop tartaric acid crystals (pictured). These crystals are harmless and do not effect the taste of the wine. You will usually see these form on the cork or become stuck to the bottom and bottom edges of the bottle.
Also known as 'wine diamonds'. These crystals are considered to be a sign of quality because it means that the wine went through less processing. Many wines go through a process called cold stabilization where the wine is purposely cooled down and left at a cold temperature for an extended period of time. Anything that precipitates out of the wine is then removed. If a wine has diamonds, it means that it did not go through this process and was less manipulated (less processed). Valenzano Winery does a limited cold stabilization on some of our wines which removes a bulk of the tartaric acid but it never removes 100%.
To avoid a formation of these crystals simply store your wine at proper temperatures. If you want to chill a wine, do so for about 1 hour prior to serving. If you still find crystals simply decant and serve.
Wines that almost always have tartaric acid: Shamong Red Reserve, Cynthiana, Chambourcin
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