I have several carboys of what appear to be perfectly clear whites. Last year, I also had whites clear on their own, but after a year in the bottle I seem to have a mild sediment or haze. I'm told it might be a protein haze which can appear especially when the wine warms up.
My question to all of you is this: Do you fine perfectly clear whites? I've never been especially struck that fining takes away much in the way of flavor. I'm inclined to fine with either bentonite or super-kleeer.
Any thoughts?
Lee