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Peter May
Pinotage Advocate
3812
Mon Mar 20, 2006 11:24 am
Snorbens, England
Sam Platt
I am Sam, Sam I am
2330
Sat Mar 25, 2006 12:22 pm
Indiana, USA
michael dietrich
Ultra geek
246
Wed May 10, 2006 5:09 pm
West Linn, Oregon
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Peter May
Pinotage Advocate
3812
Mon Mar 20, 2006 11:24 am
Snorbens, England
David M. Bueker
Riesling Guru
34368
Thu Mar 23, 2006 11:52 am
Connecticut
Carl Eppig
Our Maine man
4149
Tue Jun 13, 2006 1:38 pm
Middleton, NH, USA
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Rahsaan wrote:These days, what annoys me the most is the low-level taint that doesn't become apparent/confirmed for me until the meal is almost over. At which point it's too late for me to want to open another bottle but it also means the evening is ruined wine-wise for me.
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Craig Winchell wrote:Peter, there are really no guarantees in life, or in cork, but intact natural cork is a well understood material. The thing that distinguishes Diam closures from others produced from "bits", aside from their CO2 treatment, is their porosity rating for O2 permeability and transfer. They have corks rated from 2 to 10 years, based upon probability of oxidation. They make no claim that their O2 permeability approaches the rate of natural punched-and-finished cork.
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Craig Winchell wrote:Oliver, cork permeability is neither good nor bad, in my opinion, it just is. It certainly seems to help promote certain kinds of chemical reactions in aging, and also seems to be a factor in oxidation under certain conditions. I was only saying that in the case of Diams, they have things down to the point that they assign different Diam corks to different types of wine, based upon the perceived ageability of the wine, and therefore how long one can expect that wine wine package will remain intact until drinking.
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Craig Winchell wrote:They have corks rated from 2 to 10 years, based upon probability of oxidation. They make no claim that their O2 permeability approaches the rate of natural punched-and-finished cork.
Peter May
Pinotage Advocate
3812
Mon Mar 20, 2006 11:24 am
Snorbens, England
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
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