Yeah, gelatin is really powerfull and can strip a lot out of wine.
Bentonite on the other hand is fairly gentle. Isenglass and aparkaloid
are inbetween.

I use gelatin when I have a really really hazy fruit wine (like from
plums, peaches, apricots -the worst-). It will pull out a pectin haze,
I do not know of any other fining that will very well. If you do use
gelatin, you will most likely want to add some tannin back...it takes
that out too. Also I find that gelatin works better if left for a long
time to fully settle. That is fine early, rack off the lees and then
bulk age. A lot of times you will find "jellyfish" sitting on the
bottom 9 months after fining. It would suck to have that in the
bottle.

Persoanlly, I think every wine maker (assuming they make more than just
grape wines) should have an arsenal of fining agents to use if need be.
At least 3, isinglass or sparlaloid, gelatin (high pectin wines only)
and bentonite.

Of course, there are dozens of finings you could use, try a few and
decide which ones you like