Sediment

Sediment is solid material that can collect at the bottom of a wine bottle during storage. In red wine it commonly consists of precipitated tannins and colour pigments that have combined over time. In white wine, harmless tartrate crystals may form. Sediment is generally a natural result of wine ageing or stabilization and does not automatically indicate a fault.

Types of sediment

• Red-wine deposits: polymerized tannins and anthocyanin pigments can form a dark or granular deposit as wine matures.
• Tartrate crystals: potassium bitartrate crystals may form in white or red wines after cooling. They can resemble small glass fragments but are harmless.
• Lees: yeast cells and other particles left after fermentation or ageing; these are different from the sediment found in an aged bottle.

How to handle a bottle with sediment

Stand the bottle upright well before service so the sediment settles. Open it carefully and pour slowly into a decanter, using a light source behind the neck to monitor the wine as the deposit approaches. Stop pouring before the sediment enters the decanter. Not every wine with sediment requires decanting; the decision depends on the wine and service preference.

Food and service considerations

Sediment is usually harmless but can create a gritty texture and affect the appearance of the pour. Older wines may be delicate, so avoid excessive aeration or prolonged handling. Vintage Port and mature red wines are common examples where sediment removal may be useful.

Example: stand a mature Bordeaux or Vintage Port upright before service, then carefully decant the clear wine away from the deposit.

Chef’s note: sediment is not the same as cork taint or microbial spoilage. If the wine smells faulty or shows unusual signs of deterioration, assess it separately.