Clarification (Klaring)

Clarification is the step in winemaking where the winemaker removes the tiny particles that make a young wine cloudy or murky. Right after fermentation the wine contains leftover yeast cells, grape pulp, proteins and other substances that float around and can make it look hazy. By clarifying the wine you get it bright and stable, so that it does not suddenly form a deposit or turn dull in the bottle later on. A clear wine is usually a sign that it is finished and will keep nicely.

In practice, clarification happens in several ways. Often you simply let the wine rest, so the heaviest particles sink to the bottom on their own. The winemaker can also add a fining agent, for example bentonite (a fine clay) or egg white, which binds to the floating substances and drags them down as a sediment. Many wines are also filtered before they are bottled. A related method is cold stabilisation, where the wine is chilled for a few days so that the tartrate crystals fall out in advance.

It is worth knowing that a little bit of cloudiness is not a fault. Wines that are unfiltered or naturally made can look slightly hazy or leave a deposit in the bottle, and that says nothing bad about the flavour. Just let the bottle stand, and pour gently.