The way to make lemonade out of the situation is to educate your guests. The fact that tartrate crystals formed in the bottle is a good thing in that it means the wine wasn’t harshly treated (esp. “cold stabilized” which involves basically holding the wine at a really low temperature to try and precipitate the crystals, then filter them out). “Cold stabilizing” as such is just being mean to your wine.

Much better that you find the crystals, tell your guests, “hey look! Tartrate crystals, this means the winemaker cared about making the best possible wine!” (or paraphrase, as I claim copyright to the phrase above Then filter them yourself, either by decanting or by sticking a very fine strainer over the glass/glasses/decanter.