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If it's just a little (a few centimetres) sediment at the bottom, then I'd say to just pour slowly when you near the bottom of the bottle, and try to avoid shaking/disturbing the bottle too much when handling and transporting. Wine I've bought commercially sometimes has sediment and as long as you're careful, it's not a major problem. If it really is as ...

I go through this with many gallons of wine in our kegs. In time, all sediment drops out, most within 1 week of transfer. This might seem too obvious and simple, but you must give it time. Any more "movement" and you will get more oxidation than you want. Rajanatha Head Brewer of Kauai's Hindu Monastery

In the 80s UK, Boots, the chemists, who already sold home brew kits, developed a yeast that settled at the bottom of bottles as a gel. Unlike the sediment you're used to, that is disturbed when you tip the bottle, this just sat there. Friends, who used to avoid my home brew, said things like, Wow this tastes like real beer. it was clear and sparkling. For ...