speaking of refridgerated restaurant wines...

[Thomas]

I disagree with Randy on this point: the crystals might not have been released before the restaurant got the wine. It takes chilling for the crystals to form. Most producers do the chilling at the winery so that the crystals do not precipitate in the bottle.

It is possible that the restaurant's refrigeration is quite cold, and if the winery did not get it all out, or did not get any of it out, a really cold storage will. For various technical reasons, crystal cast-off is not a uniform process for all wines.