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Wine Crystals Many of Germany´s white wines are treated to cold stabilization before being bottled. This is the process of storing wine in below freezing temperatures in order to eliminate the tartaric crystals (Weinstein) that tend to form in finer wines, especially in good harvests. These tiny crystals which you may find on the cork or at the bottom of a bottle are not flaws, they are harmless, tasteless and in no way detract from the flavour of the wine. On the contrary, they are considered a sign of quality. ' . tep_image_button('button_continue.gif', IMAGE_BUTTON_CONTINUE) . ''; ?>

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Thursday 11 March, 2010

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