C’MON DOWN! Mr Goody here wants you to win tickets to see the Price is Right Live! It’s here in Victoria on the 3rd of March at the Save On Foods Memorial Center and it looks to be a lotta lotta fun! For your chance to win enter here or email us here.

Wine Diamonds


Have you ever finished a bottle of wine and found a deposit of sand like crystals in the bottom of  your glass, at the bottom of the bottle or indeed on the bottom of the cork itself? Fear not wine drinkers! Not only is this a naturally occurring phenomena in the making and aging of wine it is a sign of good wine and despite aesthetic compromise, should be celebrated.

These crystals are tartaric acid (naturally occurring in grapes) which combine with potassium (found in soil) to form potassium bitartrates. The longer grapes are left on the vine the more of these naturally occurring acids will form and the longer wines are left to ferment the more wine diamonds will drop out after the fact as dropout during fermentation is minimal. The colder your storage the more wine diamonds will drop out of your wine in the bottle.

Cold Stabilisation:
Winemakers use lower temperatures in their winemaking to eliminate many of these tartrate crystals. By refrigerating the wine prior to filtering, most of the wine diamonds are encouraged to drop out of the wine before it is bottled. However, if the wine is subsequently stored at an even lower temperature once bottled, this may lead to a further dropout of wine diamonds. Many argue that this “overproduction” of wine can strip it of it’s natural characteristics. A complete absence of potassium bitartrate in wine will reduce acidity considerably leaving a “flabby” wine that requires the addition of citric acid to balance the taste profile. A classic case of style over substance.

Leave it alone!
It is unsurprising that winemakers are keen to point out the majesty of wine diamonds in the winemaking process and usually encourage people to leave them be or decant their wine prior to drinking. The appearance of wine diamonds are a testament to a wine that has been produced with careful consideration and not unnecessarily “over processed” The wine should have its natural taste characteristics present and the appearance of crystals is proof that some of the acidity of the wine has been perfectly and naturally rounded out as nature intended. Most importantly it means you are drinking your wine at the right time!

All you bakers….

Cream of Tartar

This awesome stuff is made from wine diamonds harvested from the commercial wine industry.

You’ll know the many useful things you can do with this wonderful product often found in the aisles of your supermarket. and also realise it is quite safe to consume in small quantities. I believe it can be hazardous when you start to get to the seventh teaspoon! Lets face it there’s never more than a small residue in the bottom of your glass and if it is swallowed it’s completely odourless and tasteless! So with this in mind you could save your wine diamonds and bake a cake!

Hope this helps.

Mr Goody.

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