Cellars Wine Club Presents Wine Guide Detailing Precipitation In Wine

June 21, 2013

Precipitations, the solids formed in wine after bottling, are explained fully by Cellars Wine Club's latest article.

Monroe, Washington (PRWEB) June 21, 2013

Just as water condenses out of thin air into rain, so do some compounds naturally occurring in wine. This is the subject of the latest wine article by Cellars Wine Club. But what causes this reaction, and is it damaging? In an effort to guide readers to the best ways of enjoying wine, Cellars Wine Club explains this and other topics on their blog.

The article explains, “Essentially, precipitation in wine works as it does in weather. Particles are formed in a wine under certain circumstances, such as heightened levels of tartaric acid or tannins, giving wine a cloudy or dusty appearance. Once precipitation occurs, a wine’s flavor becomes stronger, either drier or more acidic, dramatically changing the flavor and making it less pleasing to consume.”

This aspect of wine is often not expected by novice wine club members, and they explain that some wines should not be stored long before consumption, lest they ruin.

Cellars Wine Club also covers the other big reason why wines precipitate: temperature changes. They also reveal a test that can be done to a fresh bottle of wine, in order to see what will happen to it over the long run. More about this and other wine club topics can be found on their website.

About Cellars Wine Club

Cellars Wine Club delivers to wine club members all over the US. They prioritize publishing beneficial information for wine drinkers everywhere. With great service and excellent selection, it is no wonder they are so successful.

For the original version on PRWeb visit: http://www.prweb.com/releases/prwebcellars-wine-club/wine-club/prweb10852995.htm

Source: prweb

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