WHAT IS “SEDIMENT” IN WINE?

What Causes Sediment?

Sediment can be made up of:

• Tartaric acid crystals (sometimes called "wine diamonds") that precipitate from the wine. 

• Pigments and tannins that bond together and fall out of suspension as the wine ages. 

• Dead yeast cells (lees) remaining after fermentation. 

• Small particles of grape skins, seeds, or pulp that were not removed during clarification or filtration. 

Is Sediment a Sign of a Problem?

No. Sediment is generally a sign that the wine has aged naturally or has been minimally filtered. It is harmless and often found in premium red wines that have been bottle-aged for several years.

How Is Sediment Managed?

Winemakers reduce sediment through:

• Racking (transferring wine off settled solids) 

• Fining (using agents to bind and remove particles) 

• Filtration 

• Cold stabilization to reduce tartrate crystal formation 

Serving Wine with Sediment

For older wines containing sediment:

1. Store the bottle upright for a day or two before serving. 

2. Decant the wine slowly into a decanter. 

3. Stop pouring when the sediment reaches the neck of the bottle. 

Why Sediment Matters

Sediment is a natural byproduct of winemaking and aging. While it can affect the appearance and texture of a wine if poured into the glass, its presence often indicates a wine that has been allowed to mature naturally and with minimal intervention.