What is the primary cause of sediment in wine?

The primary cause of sediment in wine is tartrates. Tartrates are crystalline compounds that form naturally during the winemaking process, particularly from tartaric acid, which is one of the main acids found in grapes. When wine is refrigerated or exposed to cooler temperatures, these tartrates can precipitate out of the liquid, resulting in sediment.

This phenomenon is a normal occurrence and generally does not affect the taste or quality of the wine; rather, it is a sign of the wine's natural composition and its aging process. While other elements like tannins and acids play significant roles in the overall structure and taste of the wine, they do not typically form visible sediment like tartrates do. Tannins, for instance, contribute to mouthfeel and aging potential but will not precipitate out in the same way during the wine's life.

Understanding the nature of tartrates helps winemakers and consumers alike appreciate the complexities of wine production and the natural processes involved in creating a bottle of wine.