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March 24, 2005

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WOW, Who knew that my little inqiry email would be come an informative post.

Thanks Lenn.

The Novello is certainly a buy again on the next trip wine, it was absolutely delicious.

Most of the time we take those bothersome crystals out of the picture by chilling the wine for a period of time. Even the reds.
Sometimes the wine is altered after the chillin' and the tartrate solubility is altered and more shakes out after packaging.
The chilling can take weeks to accomplish what needs to be done. But we have a fast track: Chill subject wine to -1C. Mix in Cream of Tartar (about 4 grams/L). This "seeds" the wine and the tartrates almost instantly precipatate. After a few days the wine can be racked or filtered off the creamy bottoms. Creamy Bottoms? Isn't that a punchline for an old joke?

Hi Lenn-
In Austria, they call 'em Weinstein, or, "wine stones", and many even consider them to be a sign of a high-quality wine (which might be why I have also heard them referred to as "wine diamonds".) When we asked one of the winemakers whose wine we import, Hans Gsellmann, he told us: “Part of the grapes acid are tartrates, aka salt. As the wine ripens these tartaric acid crystals fall out. It’s a natural process a wine will go through on its path to the peak in its development. When you see these flakes at the bottom of the bottle or on the cork, you can be almost certain that you are opening the wine at the right time. You should consider yourself lucky.”

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