How to properly store a good wine when there is sediment at the bottom of the bottle?

Are you a true wine bottle collector, but have you just noticed sediment at the bottom of some of your bottles? Don't worry. The presence of sediment doesn't mean you have bad wine.

You will also certainly be interested in our article on preserving red wine after opening .

The presence of sediment at the bottom of the bottle: what you need to know about it

Proper measures must be taken to preserve wine. When storing a bottle, ensure that the storage location is not subject to significant temperature fluctuations . This can alter the wine's quality and compromise its stability. When discussing wine stability, the term "tartaric deposit" is often used. This deposit forms at the bottom of the bottle. It detracts from the wine's appearance and can also create a cloudy film.

Even if you notice sediment or crystals at the bottom of the bottle, these elements will not alter the wine's properties. Cloudiness does not pose a danger to the consumer. However, it is a clear sign of the restart of alcoholic fermentation or protein breakdown . In other words, the sediment has no effect on the health, taste, or quality of the wine.

The main causes of sediment at the bottom of a wine bottle

1. Tartaric precipitation deposits

If you notice the presence of crystals, you are dealing with tartaric acid precipitation. This element is naturally present in wines. It is often caused by a sudden temperature change . If the bottles are subsequently stored in the refrigerator, the formation of tartaric acid will accelerate.

2. Deposits present in filtered wines

Some producers choose not to filter young red wine . In this case, the bottle will show a light, reddish-brown sediment. At the bottom of the bottle, you will see solid matter that has settled.

3. Deposits in old wines

It's important to know that red wines aged 10 to 20 years develop sediment. This sediment is composed of tannins and coloring matter. It accumulates at the bottom of the bottle over time. During its aging process, the wine undergoes chemical reactions between oxygen and its components . Oxygen reacts with certain molecules, causing them to precipitate. Don't be surprised if you see sediment in a fine Bordeaux wine.

Decanting the wine to prevent problems caused by sediment

It's important to decant very gently to separate the solids from the liquid. You're going to "decant" the wine. To do this, stand the bottle upright. This allows the sediment to settle to the bottom. Gently pour the wine into the decanter. When pouring, stop just before the sediment starts to settle in the glass . While the sediment may not be pleasant on the palate, it has no negative impact on the consumer's health.

Light and temperature variations: the main enemies of wine

In the light, wines tend to fade. This is why most fine wines and champagnes are stored in tinted glass or presented in gift boxes . Wine must be kept away from light , whether the bottle is opened or still sealed.

Wines exposed to high temperatures tend to oxidize quickly. Wine will spoil if stored in a place with sudden temperature changes. If you have already opened a bottle of wine, you can place it in the door of your refrigerator or in a very cool cupboard .

Preserving wine away from air

To reduce the wine's contact with air, it is essential to reseal it. You can reseal it with the original cork; however, the process is often complex. If you were unable to replace the original cork, you have the option of:

• With a "special champagne" stopper : this will prevent the sparkling wine from losing its bubbles;
• To a vacuum pump : it's a rubber stopper. It has a valve that allows oxygen to escape.
• Inert gas injection : these gases are heavier than oxygen. They create a barrier between the air and the surface of the wine. This system is not suitable for champagnes and sparkling wines.

You can also read our article on organizing a wine rack for proper storage and preservation .