Sediment in Wine
What is Sediment in Wine?
Ever poured a glass of red wine only to notice tiny particles settling at the bottom of your glass? Don't worry, your wine isn’t faulty. What you’re seeing is sediment—a natural byproduct of the winemaking process that’s often misunderstood. So, what is sediment, and does it impact the wine’s quality or your enjoyment? Let’s uncork the mystery.
Understanding Sediment: The Basics
Sediment is a mixture of organic materials such as grape skins, seeds, pulp, and yeast cells that naturally form during fermentation and aging. Over time, these particles settle out of the wine, creating a fine layer at the bottom of the bottle.
Given that much of the colour of red wine comes from the skins, often some elements remain as part of the fermentation process, which can stay behind in the wine even after it is finished. It does not have an impact on the flavour and structure of the wine.
While sediment is more common in older red wines, its presence often indicates minimal processing and can be a hallmark of a well-crafted, traditionally made wine. Our philosophy of making wine is centred around minimal intervention, one of the core traits we pride ourselves on at Redman. So, we do see sediment in our wines from time to time given the lower levels of preservatives used. It’s a good reminder that wine is very much a natural process, and we want to make sure that the flavours are delivered in as much of a pure state as possible.
Why Does Sediment Form?
During the winemaking process, especially in red wines, tannins and pigments combine and fall out of suspension, creating sediment. This is a natural and expected occurrence in wines designed to age gracefully over years or decades.
Does Sediment Affect the Wine’s Quality?
Contrary to popular belief, sediment doesn’t indicate a flawed or low-quality wine. In fact, it’s often a sign of a wine that’s been carefully crafted and aged. However, drinking sediment can add a gritty texture to your wine, which some might find unpleasant. For the best experience, decanting /blog/Why-a-wine-decanter the wine is recommended to separate the liquid from the sediment.
How to Deal with Sediment in Wine
If you’ve noticed sediment in your wine, here’s how to handle it:
- Let the Bottle Rest - If your wine has been stored horizontally, stand the bottle upright for at least 24 hours before serving. This allows the sediment to settle at the bottom. Many of our wines sealed in a screw cap are stored upright, so the sediment often forms at the bottom of the bottle.
- Decant the Wine - Slowly pour the wine into a decanter, stopping once you see sediment nearing the bottle’s neck. This ensures a clean pour and a more enjoyable drinking experience. For extra assurance, pour the wine through a fine strainer or cheesecloth to catch any remaining particles.
Why Embrace Sediment?
Sediment tells a story. It’s a sign of tradition, craftsmanship, and the natural evolution of a wine over time. Many of our red wines, like our Coonawarra Shiraz and Cabernet Sauvignon, are designed to age gracefully, developing rich flavours and subtle complexities—and yes, occasionally some sediment along the way. It’s also something you can find in young wines, so just because the wine is a current release, it is still good to enjoy. Remember that there is nothing in the sediment that is not already in the wine.
Rather than seeing sediment as a flaw, view it as a reminder that you’re enjoying a wine with depth, character, and in our case, a wine that is made with as minimal intervention in the winemaking process as possible, which allows the bright full flavours to shine through. By understanding what sediment is and how to manage it, you can enjoy your wine to the fullest—grit-free and full of flavour.
So, next time you encounter sediment, raise your glass to the journey that wine has taken from vine to bottle—and savour every sip.