They link up and remain in wine after fermentation, when yeast turns the grape sugars into alcohol and carbon dioxide. Potassium and tartaric acid are two natural components of grape juice. If you remember from chemistry class, heat can help solid substances dissolve in fluids, while cold can force them back into crystal form. They’re more common in white wine and usually happen when wine has been refrigerated for a long time. Tartrate crystals are bits of potassium bitartrate or calcium bitartrate that have fallen out of solution in the wine. It’s smart to rinse the coffee filter first with hot water. To get rid of sediment quickly, pour wine into a decanter or any good-sized pitcher, through a fine-meshed sieve, a few layers of cheesecloth or a paper coffee filter. Thank You! We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast. Neither is harmful to your body.īut if you don’t see the sediment before it’s on your tongue, you might gag on this gunky little surprise. Most of the time, sediment in wine is either tartrate crystals (“wine diamonds”) or spent yeast, called lees, which are both natural byproducts. When sediment, dregs or the little crystals also known as “wine diamonds” appear in the bottom of a glass, they present no danger. It’s often a sign that the wine was made with minimal intervention. Kind of.Īlmost always, when sediment, dregs or the little crystals also known as “wine diamonds” appear in the bottom of a glass, they present no danger. The answers to these questions? No, no, and yes. Is sediment in red wine really a cause for concern? Are crystals in white wine dangerous? Is it safe to drink wine with dregs of various sorts in the bottom?
Getty What is wine sediment and is it dangerous? When tiny white or red crystals, or a dark, reddish sludge appears from an almost-empty glass, it’s time to rinse and refill. It’s not cause for concern and simply means you didn’t stir long enough to dissolve the sugar you added.īut a minor alarm often goes off when a similar scenario unfolds in a glass of wine.
When you tilt a cup of espresso for that last sip, it shouldn’t come as a surprise to spy some tiny sugar crystals stuck to the bottom.
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