Tartrate crystals, often referred to as “wine diamonds,” are small, harmless crystals that sometimes form in bottles of wine, particularly white wines. These crystals are made from tartaric acid, a natural component of grapes. During the winemaking process, tartaric acid can bind with potassium, forming potassium bitartrate. If the wine is exposed to cold temperatures, these tartrates can crystallize. They usually settle at the bottom of the bottle or on the cork.
Many wine drinkers mistake tartrate crystals for glass shards, but they are completely natural and safe to consume. While their presence doesn’t indicate a flaw in the wine, they are more common in wines that have undergone minimal processing. In particularly those that skip cold stabilization. Cold stabilization is a process that chills the wine before bottling. This forces the tartrates to form in the tank rather than in the bottle.
Tartrate crystals do not affect the taste or quality of the wine. Though some winemakers prefer to avoid them by using cold stabilization. The presence of these crystals is sometimes seen as a mark of authenticity, especially in wines made with less intervention. In warmer climates or in wines with higher acidity, tartrate crystals are less common.
For those who prefer not to see crystals in their wine, simply decanting the bottle or chilling the wine slightly can help the crystals settle at the bottom, leaving the wine clear. Wine enthusiasts who appreciate minimal intervention wines often view the presence of tartrate crystals as a sign of a more natural winemaking process.
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