Tom S wrote:

> Anyway, the point is there is nothing inherently better about wines with
> bitartrate crystals in the bottle. OTOH, there is nothing bad about them
> either. It's a cosmetic issue.

Not entirely, Tom. Keeping the tartrates in the wine will make it (slightly)
more acidic and perhaps lend it a bit more crispness on the palate. Granted,
you'd have to keep the tartrates in solution (i.e., keep the wine from getting
too cold), but isn't that what climate-controlled cellars are for? ;-)

Mark Lipton