I applaud you for your patience in aging your bottled wines that long! Would you be surprised to know that in the US most bottles of wine are consumed within 72 hours of purchase? Well, perhaps they just don’t have the love and appreciation for a finely-aged wine that you do. I would also add it’s probably a little different when it’s your own. I always tend to curate my own library a little differently than something I pick up at the grocery store on the way home from work. What you’re experiencing is the precipitation over time of all sorts of complex tannins and colored compounds. They came from the grape skins and seeds and have ended up in your nice bottles instead of at the bottom of a barrel where they should be. Sure, most red wines will throw some sediment over time. Red wines just have so many “guts” (tannins, anthocyanins, tartrate crystals) that naturally form larger molecules and will settle at the bottom of or against the sides of our containers. So how to get away
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