err...

[jsolomon]

This is in a Gruner Veltliner that I have in my possession. Any ideas?

[Florida Jim]

I can't really tell from the picture (although I appreciate your effort) but it may be tartrate crystals. These are formed from the tartaric acid that is in the wine, especially when the wine is exposed to cold temps. Its harmless and virtually tasteless but should probably be decanted out as it does have a textural quality akin to salt crystals.

Or it could just be sediment if this is an unfiltered wine.

Best, Jim

[Rebel Rose]

Yes, not to worry. Jso, with your background in chemistry you won't need an explanation of tartrates, but for the benefit of our other members . . . tartaric acid is one of several fruit acids in a grape, and therefore in wine. Sometimes when a wine is deeply chilled the tartaric acid will precipitate out as crystals. If the bottle is still in its case box, cork down, the crystals will form on the cork, which can be a little startling, because it looks as if there's cut glass all over the cork after you pull it. The crystals are harmless, however. You can even lick them!

Many wineries "cold stabilize" their wines at the winery, which is really just a fancy way of saying "let's chill the heck out of it and see what falls out before we send it off to the stores!"