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RE: So, are you for or against?

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triodesteve

In Reply to: RE: So, are you for or against? posted by jimbill on September 18, 2016 at 20:34:21

Fining and filtering are two very different things. I always fine and filter whites and rose'.
Not for clarity, but to prevent protein haze if the wine gets a bit warm on the store shelf or in
transit.I have fined reds before....using either egg whites or maybe gelatins. But for me that's rare.
FIltering is mandatory for whites and rose' in my book. I do filter almost all my reds (small lots for one of my wine clubs excluded.) I filter because I want to make sure that if a customer opens that bottle 10 or 12 years down the line it will be brett free. Without filtering or using Velcorin, I can't be sure.

Follow Ups:

Thanks for the lesson - jimbill 21:46:26 09/25/16 (1)
I never differentiated between the two although it is obvious. I only thought of the egg whites fining the wine.

Which do you feel is more intrusive if overdone?

Should I complain to Bedrock? Their wine isn't cheap.
- RE: Thanks for the lesson - triodesteve 08:06:28 09/26/16 (0)
  There are many many things to fine with. Fish Bladders, clay, milk, egg whites.
  There is a story around here about a winemaker stuck with a very large tank of really bad riesling. A really large tank! He tried all sort of things. Finally he hit on milk. The story goes that he needed so much that he had to go to the nearby dairy.
  When he was done he was left with a pretty much tasteless and odorless liquid. But it was way more valuable than something that had to be put down the drain.
  In gigantic blends of 20k cases, you can hide little bits of things.
  
  I would call and tell them what you found. Tell them it ruined your last glass and see what they say. Tell them that you loved the first 3, and are curious about what happened. See if they offer you anything. I would send a replacement no questions asked, but not everyone gets customer service.
  Let us know what happens.

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