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futronic
Toronto, Canada
Wine Bottler
Posts:3214
 | | 01/05/2003 10:48 PM |
| I was looking at my bottle of '85 Salon Blanc de Blancs today, and I noticed that on the side the bottle was lying, there is a buildup of what I'll call sediment. When holding it up to the light, I can see that there is something long and stringy attached to it. Does anybody know what this is? It must have precipitated out of the wine, as I know that when I purchased it about nine months ago, it was not there. It has been stored in my Vintage Keeper unit at a consistent 57F since I bought the wine, so storage since I obtained it has not beeen an issue.
In addition to identifying this precipitate, will it have any ill effects to the wine? Should I drink it now as opposed to holding on to it for the occasion I intended to drink it (my university graduation in 2004)?
Any help on this matter would be appreciated. | | | |
| Joseph Bembry
Wine Lover
Posts:4857
| | 01/06/2003 1:33 AM |
| This is just a guess because I'm not sure if these form in sparkling wines, but I'd say tartric crystals. If that is what it is, it will not harm the wine and is just a natural byproduct of aging. Correct me if I'm wrong.
jb | | | |
| skwid
Wine Connoisseur
Posts:5452
| | 01/06/2003 4:05 AM |
| | I'd guess that this is yeast that didn't get ejected during the riddling process and then during the dosage. It could cause a problem, but I kind of doubt it. It you have multiple bottles I'd drink this one first. | | | |
| futronic
Toronto, Canada
Wine Bottler
Posts:3214
| | 01/07/2003 3:25 AM |
| I spoke with the importer this evening, and he said it could be tartrate crystals forming or even some yeast from improper disgorging. He also said that this shouldn't affect the wine, but if for some reason it tastes off, to return it to the LCBO for a refund (one of the few good things about our provincially-run liquor monopoly).
We also briefly discussed the Salon vertical dating back to '45 (I believe that was the vintage) he tasted and he said they were truly amazing. His favourites were the '45, '75, and the '82. Lucky guy! | | | |
| Vitis Vinifera
Grape Sorter
Posts:316
| | 01/07/2003 3:59 AM |
| It's definitely NOT tartrates.....they would either form jagged looking chunks in the punt, or build up on the underside of the cork.
It's either lees or a protein haze. Lees will compact in the punt if you leave it up, and refrigeration will compact the lees to the point where you can pour all the wine out without pouring lees out, even if you tip it upside down.
Protein haze is much finer, and while it can layer to the bottom, it won't compact.
Either way, since it's sparkling and not still, it won't hurt the wine methinks.
-Vitis Vinifera in Lodi | | | |
| David Walker
Barrel Sampler
Posts:2284
| | 01/08/2003 12:00 PM |
| Ya know, Vitis, you're one smart cookie. | | | |
| Budman
Master of Wine
Posts:11833
| | 01/08/2003 1:36 PM |
| That's why the VC management pays him the big bucks to post here  | | | |
| love_cab_chard
Master of Wine
Posts:12349
| | 01/08/2003 1:37 PM |
| | Yep, with gratitude. It's ONLY $$$. $$$ isn't everything---& those are his words. | | | |
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