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.
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.
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.
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.
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