Sediment is the solid deposit that can form in a bottle of wine — color pigments and tannins that precipitate as reds age, or tartrate crystals ('wine diamonds') in whites. It is harmless and often a positive sign of an unfiltered, age-worthy wine, but it tastes gritty, so mature reds are decanted off their sediment. Standing a bottle upright before serving lets sediment settle.
WHY IT MATTERS FOR COLLECTORS
Sediment is normal and even reassuring in older reds; it is not a fault. Plan ahead: stand the bottle up for a day, then decant gently to leave the deposit behind and serve the wine clear.
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