I’ve Got Diamonds in My Glass – What Are Wine Tartrates?

I’ve Got Diamonds in My Glass

And we couldn’t be more proud. Here’s why.

If you’ve popped open a bottle of Spicy Vines red wine and found shiny crystals on the cork or sediment floating in your glass, don’t panic. In fact—celebrate!

Those crystals are called tartrates, affectionately referred to as “wine diamonds.” And if you’re finding them in your glass, that means you’re drinking a wine that’s been crafted with minimal intervention, natural methods, and serious winemaking chops.

What Are Tartrates?

Let’s break it down:

– Tartrates = naturally occurring crystals formed when potassium and tartaric acid in the wine bond together.
– These form a compound called potassium bitartrate—also known as cream of tartar (yes, like in baking!).
– They’re 100% safe to consume and totally natural.
– In wine, they often settle at the bottom of the bottle, along the neck or shoulders, or on the cork.

So no, they’re not glass shards, cork debris, or a wine gone bad. They’re a Badge of Honor.

Why Are They in Spicy Vines Reds?

Because we like to keep it real.

Many of our red wines (like the EDGE Red Blend, Zin Master Zinfandel, and Peter’s Delight Pinot Noir) are unfiltered and not cold stabilized—on purpose.

We skip these final steps to preserve:

Earthy textures
Rich, layered flavor
Natural complexity
That beautiful “old-world” feel

Filtering and over-processing wine can strip out not just particles—but personality. And we’re not into that.

But Why Not in Whites or Rosés?

Great observation! That’s because white wines and rosés do go through cold stabilization and filtration at Spicy Vines.

Why? Appearance.
No one wants to pour a cloudy Chardonnay or a murky Rosé.

Cold Stabilization involves:

Dropping the temperature of the wine just below freezing
Holding it there for 10 days
Allowing solids (like tartrates) to form and “drop out” before bottling

This keeps your white and pink wines bright, clear, and crowd-pleasing, without sacrificing flavor. It’s a balancing act—and one we take seriously.

Filtered vs. Unfiltered: A Winemaking Philosophy

Unfiltered wines = minimal manipulation, more character, and a truer expression of the grape, the land, and the winemaker’s hand.

Filtered wines = cleaner appearance, stabilization, and often more consistency (but sometimes less nuance).

We believe both have their place—and we choose our method based on what the wine needs, not what’s easiest or cheapest.

How to Handle Tartrates Like a Pro

Seeing sediment or crystals? Don’t toss the bottle—just do this:

Stand the bottle upright a day or two before serving. Gravity will settle everything.
Wipe the cork after opening to remove any visible crystals.
Pour gently and slowly, keeping the last inch in the bottle.
Use a strainer or coffee filter if you’re feeling fancy.
Or decant it and let the wine shine.

And if it’s a white wine? Don’t let it sit for weeks in your kitchen fridge—cold temps can still cause tartrates to form over time. Store in a wine fridge or cool dark place when possible.

Still Have Questions?

We love talking wine.
Give us a call, DM us on Instagram, or email us—we’re happy to chat sediment, storage, and any other wine mysteries you’re sipping through.

So Yes, You’ve Got Diamonds in Your Glass

And they mean your wine is alive, expressive, and crafted with love—not over-processed or stripped of soul.

So here’s to the crystals, the sediments, and the makers behind it all.

As always, thank you for loving Spicy Vines.
Cheers from the cellar,
Crystalyn, Doug & Team Spicy