In article <[email hidden]>, Peter A
Quoted message said:In article <[email hidden]>, [email hidden]
says...
Quoted message said:Quoted message said:Thankfully, we seem to moving away from that prejudice here in Oz
these days. I could never understand the logic of selling plonk and
telling consumers that "up to 5%" of bottles could be expected to be
"corked" (i.e. the plonk tastes like wet hessian) after cellaring for
a reasonable length of time.
With what other product would we tolerate that level of wastage when
it's totally unnecessary and simply a hangover from an era when there
was no other option?
I keep reading that screw top is the way of the future. It is just a matter
of marketing
Quoted message said:image.
Very true. A cork is still preferred for wines that benefit from aging
Not necessarily, and most probably not at all:
<http://www.fst.vt.edu/extension/enology/EN/enologynotes97.html#2>
<http://www.mosswood.com.au/home/news/articles/42/>
<quoting from the latter article>
Grosset said: So, what does this research mean? It means that oxygen
is not necessary for ageing bottled wine and it reinforces the
decision made by those premium producers who have chosen to use zero
or low permeability closures on all wines, confident that they will
age consistently.
</quoting>
Quoted message said:because of the very slow exchange they permit between the wine and outer
world. I've heard however that there is a screw top that claims to
replicate this property. Even so, I confess to liking the ritual of
removing the cork. I don't want opening wine to be just like opening a Coke.
Yeah. Some companies are marketing bottles with a screw cap AND a
bloody cork for you restaurant [censored]. ;-)
Cheers, Phred.
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