speaking of refridgerated restaurant wines...

[Thomas]

"But to say that they are caused my restaurant refrigerators is far fetched, speculative, and, well, just plain wrong. "

I never posted that crystals are "caused" by restaurant refrigerators. I tried, in vain I suppose, to explain how they might occur in the bottle, in any refrigerated environment, even a restaurant.

As I posted, it is difficult to tell at what temperature and for how long a bottled wine will begin to cast tartrates; once more, it has to do with how the wine was handled at the winery and through the distribution network, not to mention the relative tartaric acidity of the wine.

It generally takes a fair amount of time for crystals to precipitate at 50 degrees, and in my view, refrigerated wine storage should not be any colder.

For you to claim that tartrates are always precipitated before the wine gets to the restaurant is as wrong as what you THINK I claimed, because there certainly are restaurants that refrigerate at much cooler temperatures than 50.