Comments on: Tartrates in your Wine Glass: Do They Matter?

By: Rev. Carl Bowers

Rev. Carl Bowers — Mon, 24 Oct 2011 03:04:40 +0000

If you are going to the trouble of filtering out tartrates, why not save them? Cream of tartar has many uses in cooking, and at about $4 for a small can it’s not cheap. I suspect that tartrates filtered from wine, then pulverized to mimic commercial cream of tartar, would be quite useful.

By: Josh F.

Josh F. — Mon, 23 Feb 2009 15:00:13 +0000

Actually they don’t. From what I know the cold stabilization process is fairly inocuous, though the fear is that the extreme chill can mildly affect the fruit character.

By: John Murtaugh

John Murtaugh — Sat, 31 Jan 2009 18:19:06 +0000

I am in the process of making some vidal white wine and , following some book recommendations, I have just cold stabalized the wine.

Since the tartrates are tasteless and oderless, do they add anything to the quality, taste or mouthfeel of the wine?

Thanks

John

By: Josh F.

Josh F. — Wed, 14 May 2008 17:11:22 +0000

Thanks for your nice comments. Maybe it’s because wine enthusiasts focus so much on red wines that tartrates don’t get discussed more often. I’ll check out Genevieve’s post. I appreciate your input, thanks again.

By: Oenophilus

Oenophilus — Wed, 14 May 2008 15:24:29 +0000

Great post, Josh! Consumer Ed is at the top of importance for most of us in the industry. Unfortunately, it is not always top of mind. Genevieve at Iridesse Wines addressed this at the beginning of the year on the winery blog http://iridessewines.wordpress.com/2008/01/10/tartrates-those-glass-looking-things-at-the-bottom-of-my-chardonnay/.

The more info that can get into wine consumers’ hands the better. Tartrates are one of those things that so many people don’t know about, but they encounter regularly. Your post will reach many people and further enrich their enjoyment of wine. Kudos and Cheers!