Have you ever noticed any sediment in your glass of wine? While some might think it is reason to panic, sediment is totally normal and harmless in wine, here’s why!
Winemaking is a skill rich in history and culture here in Tennessee, with so many wineries just across the Gatlinburg and Pigeon Forge area alone. When it comes to crafting these wines, different techniques are implemented depending on the type of wine, and varied outcomes are certain to occur. One aspect that often raises curiosity is the presence of sediment in some wines. These sediments are not only harmless but also an essential part of the winemaking journey.
Why is Sediment Created?
While at first glance, the sediment remnants might make you question the quality of your wine, it should actually do the opposite. The sediment is a result of following proper steps in the winemaking process! The following sections will explore the different processes that typically cause this sediment to form.
Cold Stabilization
Cold stabilization is a common winemaking technique used to prevent the formation of tartrate crystals in the bottle. These harmless crystals, often referred to as wine diamonds, can resemble glass shards, leading to confusion among wine drinkers. However, these crystals are entirely natural and do not affect the taste or quality of the wine.
During cold stabilization, the wine is chilled to near-freezing temperatures for a specific period. This process encourages the tartrate crystals to precipitate, settling at the bottom of the tank. Before bottling, the clear wine is gently separated from the sediment as much as possible. Any remaining crystals you might find in a bottle are not harmful and are a sign of authentic wine.
Yeast sediment and lees
Yeast sediment, commonly known as lees, is a vital component of the winemaking process. After fermentation, yeast cells and other particles can settle at the bottom of the tank. Leaving the wine in contact with the lees for a certain period allows it to undergo a transformative process called “sur lie aging.”
Sur lie aging imparts unique flavors, aromas, and textures to the wine, resulting in increased complexity and richness. As the yeast cells break down, they release compounds that influence the wine’s taste and mouthfeel, contributing to its unique character. Rest assured that these yeast sediment particles are not harmful and actually enhance the wine’s overall quality.
Pectin Fall Out
Fruit wines can also exhibit sediment due to the presence of pectin. Pectin is a natural substance found in fruits that acts as a thickening agent. As the wine ages, pectin can separate and form a gel-like substance that settles at the bottom of the bottle.
This sediment formation in fruit wines is a testament to the wine’s authenticity and lack of excessive filtering. We take pride in producing fruit wines that retain their natural essence, and the pectin fall-out is a sign of our commitment to preserving the genuine flavors of the fruits. To get a taste of what we are talking about, you can shop some of our best fruit wines here!
embrace the sediment
At the Gatlinburg Wine Trail, we believe in embracing the natural beauty of winemaking. The presence of harmless sediment in our wines is a celebration of the craft, the grapes, and the fruits that contribute to the final product.
The next time you come across sediment in your wine, we hope you will remember that it is a mark of quality. Remember that these sediments are entirely safe to consume and do not take away from the pleasure of enjoying our wines.