Sediment

As wines age, color pigments and tannins can bond together and fall out of solution, producing a natural sediment. While the sediment is not harmful, it tastes bitter and adversely affects the wine’s mouthfeel. Sediment is most frequently found in older (10-plus years), darker red wines, which typically have more color pigments and tannins, such as Cabernet Sauvignon, Bordeaux and Port.