Clearing your Wine

Many people I know just don't like floaties in their drink.  There's the pulp in orange juice; at least we know what is floating in there.  Then there is the bottle of water someone just took a sip out of, and I think that's the worst.  I never minded a little cloudiness in a beer, but wine is really meant to be very clear.

I started out in this brewing endeavor by making beer.  I just took a chance and tried some wines and now I've bee hooked.  What I have been doing is just putting as little as possible (ingredient wise) into my wines.  If I can let the sediment drop, why add something else to do it for me?  I've sometimes bottled wines a little too soon and had problems.  It looks a lot clearer than it started, the fermentation has stopped, so I bottle it.  Then a week or so later I see sediment in all the bottles, and this is why I like to just wait.  I've had my pumpkin mead in a carboy for a long time now.  I don't even think I can remember how long.  It might have been since January.  The fermentation is definitely over and it has cleared up very nicely.  This, however, is what happened with my watermelon/strawberry wine:

So what is your take on clearing a wine?  Have you had better luck using findings or some other method?