Can you drink red wine if there are black sediments at the bottom?

Generally speaking, whether red wine with black sediment at the bottom is safe to drink depends on the specific composition of the sediment and the condition of the wine. If in doubt or if experiencing physical discomfort, it is recommended to avoid consumption and consult a professional promptly. The detailed analysis is as follows:

When the sediment consists of tartaric acid crystals or tannin precipitates, the wine is generally safe to drink. Such sediments commonly appear in aged red wines or those stored at low temperatures, forming naturally from components in grape skins and seeds. These deposits are odorless, harmless to health, and can be managed by decanting the wine through a decanter or carefully pouring to avoid disturbing the sediment. In terms of taste, the wine may even feel smoother and richer due to the precipitation.

If the sediment is accompanied by sour, musty odors, or a sticky texture, the wine should not be consumed. This usually results from improper storage leading to oxidation, spoilage, or microbial contamination. The sediment in such cases consists of impurities from decomposition, and drinking the wine may cause gastrointestinal discomfort. If, upon opening, the wine appears dark in color or has a cloudy aroma—even without obvious off-odors—caution is advised to prevent physical discomfort after consumption.

For daily storage, red wine should be kept in a dark, temperature-stable environment, avoiding vigorous shaking that could disturb sediment. Before opening, stand the bottle upright for several hours to allow sediment to settle naturally at the bottom. When pouring, control the flow rate; if there is significant sediment, use a dedicated wine filter. Opened wine should be consumed as soon as possible. Any leftover should be sealed tightly, refrigerated, and finished within three days.