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(Ben Rotter) wrote in message . com>...
> Obviously I can't see *your* wines but it *sounds like* you have some
> gross lees in both the red and the white. I would rack them both. You
> could deliberately pick up some of the lighter lees in the white when
> you do this if you are sure it would be defined as light/fine lees and
> you can control your racking procedure adaquately. For the red, I'd
> rack it off any lees whatsoever at this stage.
>
Thanks. Good, I've been wanting to have this conversation. I have
been to many winery websites and have talked to a few winemakers about
racking. Now mind you that most of these conversations have been
about pinot (which is mostly what I've made), but the process I've
heard basically looks like this:

Ferment
Rack directly to barrel
Let it sit for a long time without stirring or racking
Gently (e.g., bulldog pup) rack into nitrogen sparged tank to settle
Bottle

What gives?