Wines in the bottle are chemically alive and over time evolve. I’ve written in the past about well-aged Ice Apple and Chambourcin wines.

We deliberately try to handle our fruit wines as very little as possible to preserve their qualities of fresh fruit color, aroma and flavor.

As all fruit wines age they may deposit some harmless sediments in the bottle. Eventually it occurs, especially with dark fruit wines made from blackberries and blueberries. The presence of alcohol and age are the culprits. (Sorry, but we’re NOT going to start making alcohol-free wines. As for age? Drink up! The next vintage is coming!)

There are times when bottles of blackberry wines drop a white- to pink-colored precipitate of ellagic acid.
Ellagic acid is proposed to be one of the most powerful naturally-occurring anti-carcinogens found in the “dark fruits”. It appears as a sometimes unsightly but totally harmless precipitate, and even though winemakers don’t appreciate its appearance, it occurs naturally.

So, if you should find some and it clouds your wine, all is not lost: simply allow the wine to settle upright for a day before uncorking, and decant the cleared wine from the solids, and:

Enjoy your wine in good health!

Steve Bahn