When serving a bottle of my 2003 Seyval Blanc the other night, I noticed crystal-like deposits in the bottle. They were not there prior to chilling. I have seen this before in earlier years and to the best of my memory is a result of some acid in the wine and is harmless. I filtered the wine before bottling. Is this a result of the chilling and would cold stabilization prior to bottling remove the crystals from the wine. I hope to offer this wine to the public in the future but this formation in the bottle might freak people out. Any help or comments would be appreciated
- posted
20 years ago