Hubby and I had a small wine store for a few years until some large retailer moved in literally around the corner from us and put us out of business. Think “You’ve Got Mail”, but with wine instead of books and I didn’t fall in love with our competitor.
Now I do some freelance photography. Plus I design and make tote bags, wine gift bags and other accessories, available on my website.
We've just created a new website called The Vermont Cheese Shop where you can find some of the finest Vermont artisan and farmstead cheeses on the web!
Get quality bamboo knitting needles here
In September I'm going to hit a milestone. I'll be turning 50. And to celebrate, hubby and I will be opening this bottle of sherry that I've been holding on to for a few years. It's a 1959 Don PX (Pedro Ximenez) and it should be amazing! This should be the best thing about turning 50.
You see those specs on the end of the cork? Those are called Tartrate Crystals, which are also known as "wine diamonds". They are a natural product of the wine, and form when the wine gets too cold. It is in essence cream of tartar, forming because of the temperature change. Think of sugar turning into rock candy and you'll have a good mental image.
Tartaric acid is a normal grape acid. Potassium also exists in grapes, and when these two things bind together under chilly conditions, they form little potassium bitartrate crystals, which then settle to the bottom of the bottle. They're completely harmless, and quite natural. The problem, of course, is with appearances.
While in Europe these crystals are accepted as a sign that the wine is a natural one, and even appreciated, Americans are used to wine being clear, pure, filtered, processed and de-sedimented. Consumers often panic when they see little crystals in their Cabernet, thinking they are impurities or even bits of broken glass. They often refuse to drink the wine and return it to the winemaker, who promptly serves it to his own family.
De Beers...eat your heart out. I'll take my wine diamonds any day ;-)
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