"Randall Hamilton" > wrote in message
...
> 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
>
>
Randall,
You are correct. The crystals (cream of tartar) are completely harmless.
But, sometimes consumers see the crystals and think there are bits of broken
glass in the wine. There is info on cold stabilization here
http://home.att.net/~lumeisenman/chapt15.html