Stability is a wine's resistance to unwanted change after bottling — microbial (refermentation or spoilage), chemical (oxidation, haze) and physical (tartrate crystals forming when chilled). Winemakers ensure it through fining, filtration, sulfur, cold stabilisation and careful handling. A stable wine stays clear and sound; instability risks faults or visible deposits. Some natural-wine makers accept less stability in exchange for minimal intervention.
WHY IT MATTERS FOR COLLECTORS
Stability and ageability are related but distinct: a wine can be stable yet not improve with age. For low-intervention wines, reduced stability means careful storage and a shorter window — buy fresh and keep cool.
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