Victorwine wrote: But do we know for sure that a “consistent” amount of oxygen ingress is best when we lay a bottle down to rest as it gracefully ages?
Oliver McCrum wrote:I am amazed at the arguments used against screwcaps ....
Oliver McCrum wrote:Last night I opened an '83 Trollat that I've had in my cellar for 20 years. Corked. This is so stupid.
I am amazed at the arguments used against screwcaps (and by extension Vinolok or other similar closures). There is no problem that can't be resolved by proper preparation of the wine prior to bottling, the closures work very well, and the current situation wouldn't be tolerated for a second in any other consumer area. Imagine if at least 5% of anything else the average winery buys was defective; they would change suppliers or methods immediately.
Last night I opened an '83 Trollat that I've had in my cellar for 20 years. Corked. This is so stupid.
Bob Hower wrote:Why do I even care? Why not switch to Stelvin closures and be done with it? Because in spite of all the problems with corks (and they seem to be mostly modern problems having to do with cork trees coming in contact with industrial chemicals) the aestethics of the cork, and the ritual of opening a bottle with a cork closure are so satisfying. I am not one who thinks screw caps mean cheap wine, but there is something pretty anticlimactic about opening one, is there not? I think so...
Sue Courtney wrote:Oliver McCrum wrote:I am amazed at the arguments used against screwcaps ....
If you asked the average wine consumer in New Zealand, they would be amazed that there were any arguments. I am sure some new wine drinkers in my part of the world don't even own a corkscrew these days.
Opening a delicious wine without the use of a corkscrew is 'anticlimactic,' but opening a bottle of wine ruined by the cork is OK? I think not.
I'm in this for the taste of wine, not the use of my corkscrew.
Tim York wrote:Not owning a corkscrew is a fine option for those whose horizons are limited to young Antipodean wine.
Personally I am prepared to prefer screwcaps in any wine for consumption within, say, 8 years of the vintage
Then there is the "Zork", which Robin reported on HERE a few years ago. Another website I visit that caters to home wine makers also had a recent discussion about Zorks and some home winemakers are now using them.Oswaldo Costa wrote:...As for the joys of pulling a cork, while there is some satisfaction to the pop, I'd be delighted to lose that comparatively minor pleasure in exchange for eliminating TCA and premox and anything else that comes from faulty corks...
David M. Bueker wrote:
It's not just the Southern Hemisphere that is using screwcaps. There's more and more from Germany & Austria (Vino-Lok is showing up in both places as well), the Loire, and also across the pond in the USA. Some truly ageworthy wines are being put under either screwcap (e.g. Baumard) or Vino-Lok (Kerpen Wehlener Sonnenuhr Auslesen) these days.
David M. Bueker wrote:
As for your time horizon, what made you select 8 years?
Michael Pronay wrote:And, while we're at it: Vino-Lok glass stoppers...
Michael Pronay wrote:JFTMOR, may I add a correction: Airspace in screwcap bottles *is*, of course, larger than in cork stoppered bottles, for the very simple reason that wine getting warmer in the bottle than at bottling temperature would cause the screwcap (or the bottle) to explose. No need for this with corked bottles, they seep in that case.
Oliver McCrum wrote:Not sparging appears not to be an option.
David M. Bueker wrote:Oliver McCrum wrote:Not sparging appears not to be an option.
Internationally or just in the USA?
Flushing with an inert gas prior to capping eliminates oxygen from the head space. It is recommended that the headspace under ZORK be flushed with CO2 immediately before sealing. Through subsequent dissolution of the CO2 into the wine, elevated bottle pressures are avoided.
Gasses which are not soluble are not recommended due to the risk of elevated bottle pressures.
Carbon Dioxide CO2 (Gas or solid) Recommended
Air - Not recommended
Argon Ar OK
Nitrogen N2 OK
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