speaking of refridgerated restaurant wines...

[Thomas]

Randy, thanks for your gracious nod.

I suppose the guy/gal who asked the original question has fallen off to sleep by now, but then maybe ours was an informative, if not entertaining, discourse.

At my winery I used to chill wines to as low as 28 degrees for a couple of weeks to get the tartrates out, and even then a wine or two threw crystals in the bottle -- we have lots of acidity here on the East Coast.

Another story: back in the mid seventies I lived in Tehran for two years. They produced decent wines during the Shah's regime. I remember one Riesling that always came with a generous portion of crystal tartrates in the bottle, but I was young and unknowing, and used to think it was undissolved sugar.