Sediment that hangs on…what to do?

[Keith_Levenberg]

Being a port guy I tend to have a lot of unbleached cheese cloth on hand which is my preference over coffee filters or other similar products. If I know I am going to age a bottle for a while I will mark base of bottle to indicate sediment will be on opposite side (vintage port often comes premarked especially older vintages) . When doing my slow decant over cheesecloth I make sure mark is facing upwards so wine does not run along the sediment.

er, instead of marking the bottom of the bottle, why don’t you just store your bottles the usual way with labels facing up so you know the sediment is on the backside? Those port markings are for when they’re storing the bottles unlabeled…

[Dale_Williams]

If I have plenty of time, and/or are doing multiple bottles, I stand up in advance. I use a cradle if it’s a more last minute decision.
I don’t think I’ve ever had a problem with stuck sediment coming loose during pouring in either method.
If I’m traveling to a tasting, I always double decant (usually save less bit in a glass, through a mesh strainer)) and rinse bottle. I shake vigorously, and hold upside down for maybe 20 second. Is there some water left in bottle? Certainly. Is it more than say .5 ml (10 drops)? No way. Say after decanting we have 700 ml left. Wine is diluted less than 1/1400. If you can taste that, you are beyond a supertaster.

[YLee]

Double decant. Decant through a filter, rinse the bottle out and pour the wine back into the bottle to serve.

It may sound nuts, but I think I can taste the difference because of residual water in the bottle.

Leave the bottle upside down for a bit then I pour a little of wine back in to the bottle, swirl it around then pour out down the drain.

[Brent_S]

Greatest thing ever. Also works if you can’t get a cork fully out. And you can seal the bottle with it. Huge fan

https://www.amazon.com/Franmara-8280-Pourer-Built-Filter/dp/B00VKQLNSG/ref=mp_s_a_1_10?dchild=1&keywords=franmara+wine&qid=1634096246&sr=8-10

[Noah_C]

I know that it is popular to pour wine through a coffee filter, paper towel, mesh, or whatever, to remove sediment but these are completely unnecessary. Your eye can detect particles that are much smaller than anything caught by a filter. You can detect particles as small as the wavelength of visible light (400-700nm), whereas coffee filters only catch particles larger than 20 microns or so (that’s 20,000 nm). Technically, you don’t see individual particles that are a few hundred nanometers in size, but these particles instead scatter light and cause otherwise transparent wine to appear cloudy.

Therefore, 1-separating wine from its sediment by eye is a much more accurate way of getting “clean” wine compared to pouring through a filter. 2- Filters will only catch large sediment particles, lots of small sediment can pass through.

As Geoff pointed out, filters can contribute off-flavors to the wine. So really, there is nothing to be gained and potentially something to lose.

[Dale_Williams]

As Geoff pointed out, filters can contribute off-flavors to the wine. So really, there is nothing to be gained and potentially something to lose.

I think most of us who referred to using filters (whether mesh or paper) were referring to filtering the dregs into a glass (after decanting over a candle or LED). I usually do this when double decanting, and use the glass to check for TCA and soundness. I only return the wine from the decanter to the bottle.

[Keith_Levenberg]

Is there any scientific grounding for this “filters add flavor” claim? I have a whole lot of trouble believing that 30 seconds of contact with a cheesecloth will add off-flavors but 50 years of contact with tree bark won’t. I’ve also never heard any chef complain about off-flavors from the myriad uses to which they put cheesecloth in the kitchen.

I don’t drink coffee and can’t comment on coffee filters, but if they add off-flavors to wine, why don’t they add off-flavors to coffee?

[David_Patte]

Is there any scientific grounding for this “filters add flavor” claim? I have a whole lot of trouble believing that 30 seconds of contact with a cheesecloth will add off-flavors but 50 years of contact with tree bark won’t. I’ve also never heard any chef complain about off-flavors from the myriad uses to which they put cheesecloth in the kitchen.

I don’t drink coffee and can’t comment on coffee filters, but if they add off-flavors to wine, why don’t they add off-flavors to coffee?

In the wine making world pad filters used to be cellulose/wood pulp-based (basically paper) and yes they needed to be treated with a citric acid solution before use due to the off putting wet paper flavors. (Newer pad filters no longer use cellulose…). When I learned this I tasted my paper coffee filter with warm water and dang, it was bad. So my wife rolls her eyes every morning as a rinse my pour-over coffee filters before each use (two hot water rinses helps considerably). I tried the gold filters but they let too much sediment through. For wine I would definitely use a cheesecloth over paper any time (not I personally worry about a bit of wine sediment after decanting off the gross sediment).

[Tom_G_l_a_s_g_o_w]

Is there any scientific grounding for this “filters add flavor” claim? I have a whole lot of trouble believing that 30 seconds of contact with a cheesecloth will add off-flavors but 50 years of contact with tree bark won’t. I’ve also never heard any chef complain about off-flavors from the myriad uses to which they put cheesecloth in the kitchen.

I don’t drink coffee and can’t comment on coffee filters, but if they add off-flavors to wine, why don’t they add off-flavors to coffee?

There’s a coffee specialist in town that sells tons of flavored beans. I bought some filters in desperation and wound up throwing them out. Worse than badly corked wine.

[Tom_G_l_a_s_g_o_w]

Is there any scientific grounding for this “filters add flavor” claim? I have a whole lot of trouble believing that 30 seconds of contact with a cheesecloth will add off-flavors but 50 years of contact with tree bark won’t. I’ve also never heard any chef complain about off-flavors from the myriad uses to which they put cheesecloth in the kitchen.

I don’t drink coffee and can’t comment on coffee filters, but if they add off-flavors to wine, why don’t they add off-flavors to coffee?

In the wine making world pad filters used to be cellulose/wood pulp-based (basically paper) and yes they needed to be treated with a citric acid solution before use due to the off putting wet paper flavors. (Newer pad filters no longer use cellulose…). When I learned this I tasted my paper coffee filter with warm water and dang, it was bad. So my wife rolls her eyes every morning as a rinse my pour-over coffee filters before each use (two hot water rinses helps considerably). I tried the gold filters but they let too much sediment through. For wine I would definitely use a cheesecloth over paper any time (not I personally worry about a bit of wine sediment after decanting off the gross sediment).

I didn’t find rinsing coffee filters made much difference for drip, but it’s probably due to volume and strong coffee.

[Noah_C]

Is there any scientific grounding for this “filters add flavor” claim? I have a whole lot of trouble believing that 30 seconds of contact with a cheesecloth will add off-flavors but 50 years of contact with tree bark won’t. I’ve also never heard any chef complain about off-flavors from the myriad uses to which they put cheesecloth in the kitchen.

I don’t drink coffee and can’t comment on coffee filters, but if they add off-flavors to wine, why don’t they add off-flavors to coffee?

I’ve never really thought about it, but you’re right, I’ve never heard of cheese cloth having any flavor. However, coffee filters definitely do have flavor and all serious baristas rinse their filters with hot water prior to use. One of my favorite coffee nerds, James Hoffman, has a whole video about this one Youtube. And I’ve tried it, put some water in a glass, have a coffee filter sit in there for a while, and take a sip. YUCK!

[John_Morris]

Is there any scientific grounding for this “filters add flavor” claim? I have a whole lot of trouble believing that 30 seconds of contact with a cheesecloth will add off-flavors but 50 years of contact with tree bark won’t. I’ve also never heard any chef complain about off-flavors from the myriad uses to which they put cheesecloth in the kitchen.

I don’t drink coffee and can’t comment on coffee filters, but if they add off-flavors to wine, why don’t they add off-flavors to coffee?

There’s a coffee specialist in town that sells tons of flavored beans. I bought some filters in desperation and wound up throwing them out. Worse than badly corked wine.

You bought filters hoping to take out the flavors added to the beans?

[Tom_G_l_a_s_g_o_w]

Is there any scientific grounding for this “filters add flavor” claim? I have a whole lot of trouble believing that 30 seconds of contact with a cheesecloth will add off-flavors but 50 years of contact with tree bark won’t. I’ve also never heard any chef complain about off-flavors from the myriad uses to which they put cheesecloth in the kitchen.

I don’t drink coffee and can’t comment on coffee filters, but if they add off-flavors to wine, why don’t they add off-flavors to coffee?

There’s a coffee specialist in town that sells tons of flavored beans. I bought some filters in desperation and wound up throwing them out. Worse than badly corked wine.

You bought filters hoping to take out the flavors added to the beans?

No, I don’t buy beans there. It’s all flavored crap, probably lots of artificial flavors. I didn’t think the stench would contaminate the filters but it did.