It's such a simple question: Should wines always be crystal-clear, or are there times when an inherent cloudiness is desirable? Or, in other words, do fining and filtration to remove unwanted particles enhance the wine, or denature it? No one is exactly nuts about wines that don't appear bright and clean, but the cloudy crowd figures that haze signals the winemaker's fidelity to what the wine was naturally born to reveal.
For the full article, check out the new issue of Wine Spectator, on newsstands October 31, 2002.
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