Reisling Wine Sediment

[Innkeeper]

No, you don't have to decant it. When you first pour it into a glass, look to see if there are any bubbles. If there are, you have secondary fermentation. If there isn't any spritz, you may have either tartrate crystals which require no action on your part, or non active sediment. You should avoid the latter, by leaving it in the bottom by pouring carefully or filtering it into a glass. I would use a non-toxic coffee filter. With white wine you have the advantage of being able to see the problem.