Discard the brine.

wines, which only go through one fermentation in the bottle.Those dead yeast cells are left, and they add to the characteristics of the wine..

Some natural winemakers recommend that you turn the bottle over before it’s opened to better distribute the sediment and add more of that complex, textured flavor.Guthrie prefers to settle the yeast and decant the wine to keep its flavors fresh and focused.Essentially, it’s about personal preference.

The wine tasting journey is up to you.. It’s also common for wines that age.Ever tap into an older bottle of red and find a healthy amount of sediment at the bottom of your glass or along the neck of your bottle?

This is also a natural process for the wine — particularly a red wine that was made well and was meant to age.. “During and prior to fermentation, you are extracting tannins and colors from the grape, which becomes part of the liquid,” says O’Brien.

“Over many years, those will end up breaking down.Stir in the toasted breadcrumbs and season with salt.. Scrape the crab mixture into a 10-inch round baking dish or skillet.

Sprinkle the brown-butter crumbs evenly on top.Bake for 20 to 25 minutes, until golden on top and bubbling at the edge.

Let cool for 5 minutes before serving with crostini, chips or radicchio leaves.. Make Ahead.The crab dip can be prepared through Step 3 and refrigerated overnight..