speaking of refridgerated restaurant wines...

[Thomas]

My experience is based on the technology of the situation. Depending upon the extent, or lack, of chilling in tanks at the winery, the time and temperature needed to cause the crystals in bottles varies from wine to wine.

If you receive bottles of wine at your restaurant that are throwing off tartrate precipitates before you refrigerate them, then those bottles were chilled before you got them--at the distributor, in transport-- which I do not believe a good practice on the part of your suppliers. I would ask them about it.