You could use a filter when pouring. I use an aerator and that works well
Dry-Helicopter-6430
Refrigerate the bottle for at least a week, maybe more until the wine clears up. Pour into glass carefully as to not disturb the sediment at the bottom. Leave the sediment behind.
turtleslover
Don’t worry about it.
pedro2aeiou
No need to shake it just recycle as you would any bottle
thegoldendrop
Filter it by sucking it through your teeth, swallow loudly and say “Ahhhhhh, zero zero!”
GeezerMuldoon
Keep it upright in your fridge. It’ll eventually settle.
JustGhostin
Just drink it, you won’t even notice the sediment unless you drink the dregs at the end. If it bothers you that much use a fine mesh strainer
ave416
Just drink it. Stuff is filled with antioxidants and all that good stuff. It won’t add a crunch to your wine
Foo4Fighters
Let it settle, pour gently, on the final pour take it all and consume the crunchies!!
d_greenleaf
Give it to me
Queequegsupplyco
Umm this is natural wine. That’s a good thing.
izdaraw
In my opinion there is two different tastes: if you let the sediment settle on the bottom your wine will be more sour; if you mix the sediment instead, your wine will be turbid and more fruity. In the end those sediments are yeasts (I assume this is a pet nat wine), so they do have flavour. Both way you will enjoy!
Penske-Material78
Shake it up, let it settle or decant it. Most ppl drink the sediment
melograna-club
That’s just yeast, seems fine. Keep it chilled, the heavier particles will go down to the bottom. Many natural unfiltered wines are like that. Have a look at our wine care tips -> [https://melograna.io/blogs/food-wine](https://melograna.io/blogs/food-wine)
dustywindow1
I like standing it in the fridge so it settles some. But I also like having it mixed in a little, I feel it enhances the taste for me. My favorite part of nattys
ayayahl
drink it.
Liev_blue
So as it’s an orange you should drink it cold. By cold I mean it should come out from your fridge (between 0 and 3 degrees celsius but you have to drink it at around 10/12 degrees) the cold will fix the sediment at the bottom of the bottle if you keep it standing. Sediment aren’t affecting the taste of the wines (bacteria, skin residue etc) here we aren’t talking about lees, so basically nothing to worry about just pour the glasses slowly or decant it. If we’re talking about lees than yes it’s will affect the taste of the wine. But that would be another subject of discussion 🙂
EsotericRhubarb
I know this won’t be v helpful but, you could leave it upside down for a few days and try disgorging. If there’s a cork that’s really difficult. Took me a couple of tries and you’ll lose some wine in the process. Pet Nat/Crown cap is easier but you have to be worried about all the wine flying out at once. I disgorge most of the whites with sediment.
20 Comments
Strain it, dry it, sprinkle it on cheese
You could use a filter when pouring.
I use an aerator and that works well
Refrigerate the bottle for at least a week, maybe more until the wine clears up. Pour into glass carefully as to not disturb the sediment at the bottom. Leave the sediment behind.
Don’t worry about it.
No need to shake it just recycle as you would any bottle
Filter it by sucking it through your teeth, swallow loudly and say “Ahhhhhh, zero zero!”
Keep it upright in your fridge. It’ll eventually settle.
Just drink it, you won’t even notice the sediment unless you drink the dregs at the end. If it bothers you that much use a fine mesh strainer
Just drink it. Stuff is filled with antioxidants and all that good stuff. It won’t add a crunch to your wine
Let it settle, pour gently, on the final pour take it all and consume the crunchies!!
Give it to me
Umm this is natural wine. That’s a good thing.
In my opinion there is two different tastes: if you let the sediment settle on the bottom your wine will be more sour; if you mix the sediment instead, your wine will be turbid and more fruity. In the end those sediments are yeasts (I assume this is a pet nat wine), so they do have flavour.
Both way you will enjoy!
Shake it up, let it settle or decant it. Most ppl drink the sediment
That’s just yeast, seems fine. Keep it chilled, the heavier particles will go down to the bottom. Many natural unfiltered wines are like that. Have a look at our wine care tips -> [https://melograna.io/blogs/food-wine](https://melograna.io/blogs/food-wine)
I like standing it in the fridge so it settles some. But I also like having it mixed in a little, I feel it enhances the taste for me. My favorite part of nattys
drink it.
So as it’s an orange you should drink it cold. By cold I mean it should come out from your fridge (between 0 and 3 degrees celsius but you have to drink it at around 10/12 degrees) the cold will fix the sediment at the bottom of the bottle if you keep it standing. Sediment aren’t affecting the taste of the wines (bacteria, skin residue etc) here we aren’t talking about lees, so basically nothing to worry about just pour the glasses slowly or decant it. If we’re talking about lees than yes it’s will affect the taste of the wine. But that would be another subject of discussion 🙂
I know this won’t be v helpful but, you could leave it upside down for a few days and try disgorging. If there’s a cork that’s really difficult. Took me a couple of tries and you’ll lose some wine in the process. Pet Nat/Crown cap is easier but you have to be worried about all the wine flying out at once. I disgorge most of the whites with sediment.
Shake it up and drink it cloudy!