THE SOM­ME­LIER SAYS

VÉRONIQUE RIVEST ON WINE DI­A­MONDS

Air Canada enRoute - - FOOD & DRINK / GASTRONOMIE -

Tar­trate crys­tals form when tar­taric acid and potas­sium, both nat­u­rally oc­cur­ring, bind to­gether, which can hap­pen when wine is ex­posed to cold tem­per­a­tures. They’re com­pletely harm­less – and of­ten a sign of more nat­u­ral wine­mak­ing. So sip on if you find them in your glass.

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