plnelson
Regular Member
Since I live alone but I like to have a nice glass of wine once in awhile I'm always faced with the problem of what to do with what I don't drink. My usual solution is to freeze it in a separate container so I can either use it for cooking later, or even drink it in the future. Wine freezes without problems and the taste is usually unaffected, except in some white wines the taste can actually be improved slightly because freezing precipitates out the tartrate that's sometimes present in white wines. Tartrate - tartaric acid - is what makes some wines taste "tart" (hence the name) and by precipitating out crystals of the stuff the wine can taste better.
But that brings me to my question: tartrate crystals don't readily go into solution again so people who freeze wine are often stuck with sediment from them after thawing. What's a good way of filtering this sediment out of the thawed wine?
Thanks in advance.
But that brings me to my question: tartrate crystals don't readily go into solution again so people who freeze wine are often stuck with sediment from them after thawing. What's a good way of filtering this sediment out of the thawed wine?
Thanks in advance.