My local winemaking store/winery insists that I should use Kwik Clear
(Kieselsol / Gelatin) finings on practically every wine I make as soon
as it has completed fermentation. They say it has negligable effect
on flavour and colour and allows the wine to get on with the
maturation process with much less risk of accumulating off-flavours.

As far as I have been able to gather over the years, the majority who
contribute here seem to argue that gravity alone should be used unless
there are special circumstances or the wine fails to clear by itself.

Is the difference in flavour/colour so negligible that he has a good
point? Or would you argue that fining rather than waiting and
racking repeatedly results in a far superior product?

I know this topic has kind of been done before, but I hope that since
the question is specific to the finings above (and the group is so
quiet) that some of you might care to take the question on.

Thanks and happy days to you,

Jim