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How critical is it to move your wine into your secondary right at 1.00 sg. Are there any downsides to leaving it in primary until 0.993?

Ok, maybe a dumb question here, but are there different ways to stabilize your wine, and has anyone tried making wine without stabilizing (I guess leaving the wine in secondary much longer and not adding extra sulfides).

Hi all, newbie here (have found this forum helpful already, so thanks). So far I have only done a few kits, all Vinter's Reserve Pinot Noir (in bottles)-didn't turn out so hot by the way Riesling (ready to bottle this week) Cab Suv (in primary) Dario