The average number of egg whites used by traditional Bordeaux wine producers, per barrel, for fining red wines. (Fining ameliorates aggressive tannin). Château Margaux, Château Lafite-Rothschild and Château Latour, for example, all use 4 to 6 egg whites per barrel. The whites are lightly beaten, not whisked, and introduced through the bunghole. Ultimately, the wine is racked, so that no egg white remains in the wine.