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Glossary

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Sediment

As red wines age, color pigments and tannins bond together and fall out of solution, producing a natural sediment. While the sediment is not harmful, it tastes bitter and adversely affects the wine’s mouthfeel. Sediment is most frequently found in older (10-plus years), darker red wines, which typically have more color pigments and tannins, such as Cabernet Sauvignon, Bordeaux and Port. Rarely will lighter reds throw sediment.

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