In principle, the stock should have clarified. Sometimes things fall in the consomme or the mirepoix is cut too big. A drop of wine will cloud the consomme as could many other things.
The chef made a good effort and who knows, it may have worked before. With a little tweaking and ground lean meat it might actually turn out. The proteins in lean meat actually help in the clarification process. I'd encourage him to try again, say... "chef, how about we try and make it even clearer?"
Kuan