The small crystals often settle on the cork, around the neck of the bottle, or at the bottom. Or they might end up in the glass with the last sip from the bottle. We’re talking about wine crystals, also known as tartrates. These can sometimes lead to discussions with customers who may view them as a sign of poor quality. That’s why we’re providing you with a few talking points to help clarify the situation.
Sooner or later, every wine merchant will face this scenario: an unhappy customer presents a wine cork or a tissue, with the famous small crystals known as tartrates clearly visible. For someone encountering tartrates for the first time, it’s easy to assume that these particles shouldn’t be in the wine, which would indicate a flaw. Similar to the infamous cork taint, except that TCA actually affects the flavor. Tartrates, however, do not alter the taste or quality; they are simply a natural chemical reaction with no impact on the wine.
Many wine drinkers are unaware of this, which can lead to tense situations at the sales counter. Some wine shops are so accommodating that they replace the wine anyway. In the worst-case scenario, you end up drinking the opened bottle yourself. But there is actually no reason to accept or replace a wine with tartrates since they don’t reduce the quality. However, a superficial explanation might only frustrate the customer further, making them feel patronized. It’s much better to communicate on equal terms. Let’s take a closer look at how you can do that.
How tartrates form
First, explain what tartrates are. This can be done succinctly. Tartrates are a compound of minerals and salts like potassium or calcium, as well as tartaric acid. Their interaction is a completely normal process. The chemical result is typically liquid. However, when a wine is cooled, tartrates precipitate and form the small or larger crystals that are then found in the glass or on the cork. Whether liquid or crystalline, it makes no difference to the taste.