Often used to describe older wines which have lost their fruit but still retain significant levels of tannin and acidity.
Newly fermented wine is supersaturated with natural potassium bitartrate (cream of tartar). If not removed from the wine, chilling the wine will result in the precipitation of the tartrates into glass-like crystals commonly referred to as "wine crystals." In...
Newly fermented wine is supersaturated with natural potassium bitartrate (cream of tartar). If not removed from the wine, chilling the wine will result in the precipitation of the tartrates into glass-like crystals commonly referred to as “wine crystals.” In...