#WineWednesday June 17, 2015
There is a wine topic that has been the subject of centuries long debate amongst connoisseurs about whether wine should be filtered or unfiltered. More importantly, though, is that a lack of understanding by the general public has lead many to turn there nose up at unfiltered wines. Rest assured, there is no need to assume that seeing particles or sediment in your wine means that it has gone bad. A vintner’s reason to choose not to filter their wine may range from having a more traditional wine method, to wanting to allow the particulate to impart deeper color and mouth-feel. Filtered wine on the other hand, is done to achieve a level of clarity, stability, and aesthetic appeal. There are two types of methods for this process. There is filtering, which is performed by running the wine through either a micro-filter or an inert substance like clay or diatomaceous earth. The other method is called fining. In the fining process, substances like egg whites or isinglass which bond to particles and weighs them down to the bottom of the vat to be removed.