Thursday, August 19, 2010
Diamonds in the glass
I shouldn't be doing this - I shouldn't be writing tutorial type pieces because I'm neither qualified nor boring enough to do so. But I'm going to do so here. Wine crystals, or diamonds, form in some white wines, especially ones with high levels of acid. At extremely low temperatures, during production or during bottle aging, the tartaric acid in the wine crystallizes and yes, you have wine diamonds. They are completely harmless - just don't drink them. Probably a sign of good wine, in fact - at least you know that you have good levels of acidity. And you know how I feel about low acid wines . . .