speaking of refridgerated restaurant wines...

[Randy Caparoso]

That's my point, foodie. In all likelihood, tartrates form long before the bottles get to restaurant doors, either as a residual effect of winery treatment, or through shipment in refrigerated containers -- which is far, far more preferable than hot, unrefrigerated containers (importers and distributors pay big money for that extra service).

The bottom line is that nothing is wrong with tartrates anyway. They are a positive thing! But to say that they are caused my restaurant refrigerators is far fetched, speculative, and, well, just plain wrong.