Homeopathic fining

WINE TALK
1

I am not able to find a good definition for Homeopathic fining. Domaine Leflaive uses the description:

Homeopathic fining and very light filtering if necessary.

What methods are Domaine Leflaive referring to?

2

Egg whites?

3

Maybe they fine a little bit of the wine and then put it back into the vat?

Honestly whenever I see the word homeopathic my eyes start rolling a bit.

4

Thinning the egg-white to D12 - and using the result for fining … neener

5

lol, even better

6

D-12 is when you have less than one molecule left, right? Good way to save on egg whites :slight_smile:

7

Glad it’s not just me

8

Accupuncture for barrels?

9

Macrobiotic use of egg whites in order to accomplish a probiotic transmogrification of the wine.

10

Yes, highly recommended for the phagocytes!

11

It’s a contradiction in terms, if you consider what fining actually is.

12

Same here. I’m disappointed to see that word creep into the wine world, and it doesn’t make any sense in this context (homeopathy refers to the treatment of the sick).

Just another marketing buzzword to throw into the soup, I guess.

13

Leflaive make some great wines, so there must be something to it

14

In North Carolina, they only allow heteropathic fining.

15

Its a totally cromulent, new-world technique to embiggen the wines.

16

Ftfy

17

fify

18

It’d most likely be casein since it’s chardonnay, not eggs whites (casein’s for bitterness/etc, egg whites are for astringency).

As recently reported in the American Journal of Molecular Homeopathy…casein’s transformative impact on water amplifies each time it’s diluted. In fact, you can strip your wine if it’s diluted too many times. And with no molecules from the original fining agent remaining, the wine will be ok for vegans (except for the bugs on the grapes at pressing).

19

I always ask if it works best when it doesn’t exist, why use it. Never mind, I’ve been through this before with homeopaths.

20

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