> > > > > > I tried a California merlot & discovered a thick, dark residue on the
> > > > > > inside of the bottle after it was corked. Ick! What is it? I
> > > > > > presume this is something to do with improper storage.
>
> > > > > > Thanks in advance, my fellow wine lovers!!
>
> > > > > Many red wines will drop a sediment after bottling. It's a totally
> > > > > natural thing and in no way harms the wine. The stuff on the inside of
> > > > > the cork is often that same sediment combined with crystals of tartaric
> > > > > acid, another natural component of wine. The only thing I'd suggest is
> > > > > that you don't agitate the bottle too much when pouring from a bottle
> > > > > with sediment in it, as the sediment itself will impart a bitter taste
> > > > > to the wine. If it's been agitated, you can pour the wine through a
> > > > > coffee filter to remove the sediment.
>
> > > > Coffee filter; great idea. The sediment was very heavy, even coating
> > > > the inside of the bottle once it was empty, and it was apparent in the
> > > > glass. Bleagh.
>
> > > What exactly was the wine?
>
> > A rather crude Merlot from Sonoma.-
>
> I mean the name.

I knew ya did If I knew it I would share and if I come upon it
again I'll make a note of it.