Tartrates are those little white crystals you occasionally see on the bottom of a cork. No, they're not like the "taste crystals" in Folger's coffee. Rather, they're the sediment form of tartaric acid, and even though they're completely tasteless and harmless, the bulk of today's white wines are chilled via a filtration method called cold stabilization to remove tartrates. Some winemakers, however, feel that cold stabilization is too harsh a treatment for their wine and will allow the tartrates to remain.