I have several carboys of what appear to be perfectly clear whites.
Last year, I also had whites clear on their own, but after a year in
the bottle I seem to have a mild sediment or haze. I'm told it might
be a protein haze which can appear especially when the wine warms up.

My question to all of you is this: Do you fine perfectly clear
whites? I've never been especially struck that fining takes away much
in the way of flavor. I'm inclined to fine with either bentonite or
super-kleeer.

Any thoughts?

Lee