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.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash