Last year (2016) I made a small batch of wine from my own grapes. I started out mostly ignorant of most things regarding wine making (I had already been homebrewing AG since 2015), and what I read confused me more.
So I had this thing of "f**k this", I will start with it and see what I can do. So the only things I bought were a bag of wine yeast and a bottle of pectinase enzyme. All the rest I had from brewing. The only advice I followed was from a blog, where the writer advised to store the wine cool in order to clear it.
Which is what I did, and in March I had a really nice wine, which I then already bottled, being ignorant of the fact most wines are kept over summer. However, tannins had dropped out beautifully, and it was perfect. I also did not add sulphite, being ignorant of the issue. There were only six bottles, and we drank them all.
So, there was indeed one thing, and that was that it was not degassed. However, I get the impression that this issue is really exaggerated on the web. There is no fizz or sparkle, just a light taste of something that you know is carbon dioxide on the palate. And after five minutes after being poured out is has mostly disappeared.
So why do people whisk their wine? Does their wine really contain that much gas (which for me would be the levels of Lambrusco), or is it just because "reasons"?
Would my wine have been mostly degassed because of the racking before bottling?