This is an acid known as Potassium Hydrogen Tartrate formed during the fermentation of grapes into wine and its main activity is to prevent sugar from Crystalising. I read somewhere that the crystals are quite tasty but I've yet to test that theory! I prefer my wine to be crystal free. Not to be confused with Tartar(e) sauce! this variety won't enhance the taste of your Scampi, Chips and Peas.
