why do you engage in this whole nonsense process of fining?

For looks??

--
billb

"Ric" > wrote in message
oups.com...
> More trouble? You think so? I think egg whites are easier to prepare
> than making a bentonite slurry. Neither are very difficult.
>
> One point this thread seems to be missing; the differences in fining
> reasons and strategies between whites and reds. With whites, it is not
> uncommon to use two fining agents in sequence; one positive, one
> negative. Some winemakers consider this necessary to clear a white of
> protein haze.
>
> With reds, the issue is much more subtle; whehter to fine or not
> depends on the wine, and what you want of it. I like fining some reds
> that tend to be too harsh (tannins) with egg whites. I have some Syrah
> finishing secondary right now that I will likely egg white fine in the
> search for a Rhone style blender.
>