about "throwing cristals"
i will be very short because i have my little girl in my arms and im typing with one finger and this is long
if you search with google "wine diamond" you will have a huge amount of info.
those diamond are a natural balancing even in the wine with a lot of tartaric acid. while the wine "evolve" it can throw color down or can throw diamond. these looks like translucid grain of sand and give the same effect in the mouth. it's not toxic you wont taste noting if you taste them they are just anoying to see in the last glass you pour (if you dont decant)
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Ok my girl is playing so here's a quick google on wine diamond and cold stabilisation:
taken here
ttp://www.wineintro.com/glossary/c/coldstabilization.html
<H1>Cold Stabilization, Tartrate crystals and Wine</H1>
Some aspects of the wine community are strictly about appearance. Labels do not affect the flavor of a wine at all, yet they can often be a big part of the purchase decision. Large, sleek wineries might churn out mediocre wines, while small, back yard plots create the nectar of the gods. It is in this vein that the process of cold stabilization was born - a superficial process whose sole purpose is to make a wine "look" better.
The purpose behind cold stabilization is to remove all tartrate crystals from a wine during its fermentation stage. Tartrate Crystals are also called "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.
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<TD>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. </TD></TR></T></TABLE>
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 Chardonnay, 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). Cold Stabilization is a way to prevent these returns from happening.
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