Is sediment in wine normal?

There are both “good” and “bad” types of sediment in wine. The following characteristics can help you understand whether it’s safe—or enjoyable—to drink wine with sediment.

Bad Sediment

When yeast settles at the bottom of the bottle, dead bacteria can accumulate along with it. This type of sediment negatively affects the taste of the wine. If it remains in contact with the liquid for too long, the wine can develop an unpleasant flavor.

This sediment usually appears as small flakes. It tends to be grayish in color, but can also have reddish or yellowish tones. If you notice this kind of sediment, it’s probably better to reach for another bottle. 

Good Sediment

If you see a clear, crystal-like sediment that looks like tiny shards of glass, don’t rush to discard the bottle. These are actually calcium and potassium salts, often referred to as “wine crystals” or “tartrates.”

This type of sediment forms naturally during fermentation, as these salts come from the grapes themselves. Its presence is often a sign that the wine is natural and minimally processed.

Such sediment is typically found in older wines.