One thing I have never done is filter my wine. Some of my wine, made for early consumption, has not aged that long, and certainly wouldn’t win any wine competitions based on clarity.

And of course, some of those wines, after sitting in a bottle awhile, does have a wee bit of sediment. But I personally can live with that, and it still tastes quite yummy to me.

One of the knocks against filtering that I’ve come across is the possibility that filtering could remove some of the taste characteristics. But I really don’t know if this is true or not.

What do you think? Do you always filter your wine? Never filter it? Any ideas about the “characteristics” issue of filtered wine?

The reason I’m wondering about this is that I’ve got about 9 gallons of Reisling that I made from pure juice, harvested the day I started the wine from grapes on the Niagara Peninsula – the wine has been ageing for about six weeks now, and it looks very clear to my eye in the carboys. I also have a Liebfraumilch which was clarified and has been ageing in the carboy for about 4 weeks since, and I could read a large print book through the glass and wine of the carboy if I wanted to.

I’m also thinking about giving some of this wine as gifts – some I hope that will be considered “special.” And I’m considering for the first time ever, filtering the wine.

I’ve heard and read so many different ideas and thoughts on this – but I’m open to even more if you want to contribute. Thanks!

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