Oliver McCrum wrote:With respect, Robin, I think that this is misleading. You appear to be suggesting that cork taint would be substantially reduced if producers were prepared to pay more; I know this isn't the case for my producers, and I suspect it isn't true generally. The blame for this problem can't be shifted to the customers, it remains squarely with the producers.
Victorwine wrote:Normally we store corked bottles on their side so like Mark L stated when air molecules inside the cork get dissolved in the wine and a void is created, something has to take its place. Either the air molecules inside the cork itself shift positions, of course this will leave voids some where else until it gets to the outside surface of the cork where eventually air molecules from the atmosphere will ingress into the cork. Another scenario is that the wine itself could “take up” the space left by the dissolving air molecules.
Robin Garr wrote:
I am absolutely certain that it is not possible to eliminate all taint from natural cork. I do believe that extreme quality control - and, for "manufactured" cork, such technologies as ROSA - can go a long way to reduce it. I do not agree that quality manufacture shows only in appearance.
And I do very much believe that some producers are neither willing, able or ready to pay the price for high-quality cork to reduce the incidence of taint. Too many producers are too willing to write off a 5 percent failure rate.
All that said, my personal experience - and I open a fair amount of wine - is that taint in my experience has fallen off from more than 5 percent to about 1 percent over the past few years, without alternative closures being taken into account.
I know a lot of people in the business HATE natural cork, and based on your posts I would respectfully submit that you likely fall into that category. Fair enough. But it's really best not to allow emotion to override logic.
Victorwine wrote:Who says at 2ppt or less in a particular wine I’m going to experience “moldy basement”? Maybe for a given type and style of wine all I experience is a slight reduction in the wine’s fruitiness and a hint of some “moldy”, “mushroom” or “earthy” character.
Victorwine wrote:What’s so bad about a “little concentration” of TCA subduing some of the fruitiness (not eliminating it totally) and “complimenting” it with a little “earthiness”? Heck, I may find this wine a little more “complex” and “interesting”.
WTN /Wine Advisor: Screwcap protects freshness?
Sue Courtney wrote:WTN /Wine Advisor: Screwcap protects freshness?
Going full circle back to the topic of this thread, the only way to know is to compare the same wine in cork and in screwcap. I did that yesterday and can say in this case, the answer was YES!
Notes posted in a new thread.
Hoke wrote:Late to this particular fray.