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		Sedimentarily Speaking

Our Sediments, Exactly

We've received a few inquiries over the years about deposits of sediments in red wine. What are they? Are they safe? Is the wine still drinkable? Is its quality diminished? We're glad you asked.

Even if a wine has been fined or filtered, an older red will always form some sediment, and careful decanting is recommended. To do this, simply pour the wine slowly so that the sediments catch in the shoulder of the bottle -- either into a decanter or directly into the glass.

Sediments in red wine are typically of two types: colloids and tartrates. The smaller grainier colloids of pigment, polysaccharides and protein typically form much more slowly in wines meant for aging and will start to form noticeable deposits after about five years.

Tartrates are crystals of potassium bitartrate (cream of tartar) formed from the potassium and tartaric acid naturally present in grapes and wine. The development of these crystals and their tendency to precipitate, or "salt out," is enhanced by cooler temperatures. Normally, red wines spend two winters maturing in oak casks, allowing tartrates to form in the barrel and be removed before bottling.

But red wines can often hold additional tartrates in solution because alcohol tends to impede tartrates from salting out. When these wines are bottled and shipped and subsequently exposed to temperatures of 50°F or below -- such as a basement or garage in winter, or a refrigerator -- additional bitartrate crystals almost always appear, especially after extended storage.

The only option a winemaker has for preventing this is to cold-stabilize the wine before bottling by chilling it to near freezing temperatures for several weeks and then filtering it. This practice is perfectly acceptable for inexpensive red wines or rosés, but not for age-worthy reds. We not only avoid it, but, indeed, we make every effort to eschew filtering and fining our wines to ensure that their full bouquet and textural integrity make it to your glass.

At Clos Pegase, we're committed to making wines in more traditional ways, even if we have to accept a bit of sediment forming in the bottle. We do recommend decanting, and also want to assure you that sediments are completely natural and harmless if consumed.

Wine is a dynamic, natural beverage that is meant to change and transform over time. One year it will be showy and effusive, a year later, shy and retreating. Far from being a sign of deteriorating quality, sediment is simply the tangible evidence of wine's remarkable native ability to change.