RD,

Sounds to me like you precipitated out a cloud of microscopic tartrate
crystals by the rapid chilling. If so, it should eventually settle by
itself, or you could bring the wine back up to a warm room temp to
redissolve the cloud. A more gradual cooling with a pinch of cream of
tartar for seed crystals might promote the formation of larger, heavier
particles which would settle better.



--


Mike MTM, Cokesbury, New Jersey, USA