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May 20, 2005
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2005-05-20
WINE-OLOGY Intelligence for the wine consumer.
by Len Napolitano
QUESTION: What is wine sediment?
ANSWER:
Despite its negative appeal to American wine drinkers, sediment is
usually an indication of a wine that was not only made many years ago
but made with extraordinary care to maintain its quality and character
over time. This bitter tasting but harmless residue is the byproduct of
the application of little or no filtration in the winemaking process,
thus enabling a wine’s personality to more fully develop in the bottle.
Sediment
in red wine is created over time by the breakdown of pigments and
tannin within the wine. As time matures the wine, small amounts of
these two phenolic compounds gradually settle at the bottom of the
bottle. Phenolic compounds are anti-oxidants and are believed to be the
reason for wine’s various health benefits.
It is possible that a
wine of recent vintage will show some form of sediment, particularly
unfiltered wines. It is important to know that this is not an
indication of a fault in the wine and will not be harmful if consumed.
Even white wines could leave a deposit of harmless crystals inside the
bottle, which is simply an indication that the wine was previously
exposed to very cold temperatures. These are called tartrate crystals
and may also be found attached to the bottom of corks.
Besides
allowing a wine to breathe and open up, the process of decanting a wine
will clear the wine of sediment when it is carefully poured into a
separate vessel. When preparing to decant a wine that contains
sediment, allow the bottle to stand undisturbed in advance for about 24
hours, if possible, to allow the microscopic solids to settle at the
bottom of the bottle. Be mindful not to shake or vibrate the bottle
before uncorking it. This will stir up the sediment and make decanting
more difficult.
When ready to decant, slowly pour the wine into a
clean decanter vessel and closely observe the wine passing through the
neck of the bottle. As soon as the wine inside the neck shows sediment,
stop pouring. Sommeliers often place a lit candle under the neck to
make it easier to see the wine the instant it changes clarity.
My recommendations for this week are:
RED:
Sterling Vineyards Pinot Noir, Napa Valley, 2003
More
muscular than you expect from a Pinot Noir, which adds to its
complexity. Rich fruit and moderate alcohol level makes it tasty and
easy-drinking. $19.00
Foppiano Vineyards Petite Sirah, Russian River Valley, 2002
This
producer is one of the best making Petite Sirah, which in my opinion is
a varietal deserving more recognition. Juicy blackberry and plum
flavors integrated nicely with a rigid tannic base. $17.50
Send your questions about wine to: wineologist@earthlink.net
© 2005 Wine-ology is a registered trademark of Len Napolitano.
Wine
writer, educator, and Certified Specialist in Wine by the Society of
Wine Educators, Len Napolitano makes his home in the Paso Robles wine
region, the heart of California’s Central Coast wine country.
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