wine diamonds

wine diamonds

Fun Fact:

Wine Diamonds are scientifically called potassium bitartrate. 

Tartrates – easier. Wine diamonds – prettier.

You may have noticed clear crystal sediment in the last of a bottle of wine or heard them plunking into your glass.

You may have wondered if they come from microbes, added sugar or broken glass and if you should even drink the wine. Knowledge is power. Yes, do drink the wine! They aren’t a defect – they’re wine diamonds!

Wine is full of natural acids that define its lovely range of flavors. Tartaric acid is the one we taste in all wines and creates a wine’s mouthfeel and balance. Wine diamonds occur as the temperature of wine cools causing potassium and tartaric acid to bind together to form crystals.

Wine diamonds are a sign that the wine has not been over-processed. They are primarily found in natural, complex tasting, high quality wines. They're harmless and don’t affect the wine’s flavor.

Higher temperatures during the recent growing seasons has lowered grapes’ acidity and raised grapes’ potassium levels. This combo makes for wine diamonds.

You’ll find wine diamonds more often in higher acidity white wines. Look for them in Rieslings, Nebbiolo and Syrahs. They form much more slowly in wines meant for aging. You may even have wine diamonds develop and settle out while storing a bottle of wine up right and  below 45º.

Will you leave them in the glass or will you crunch them up like edible tart gems?