Sam Platt wrote:Tim,
My interest in screw caps is purely selfish. The fact is that I have never had a corked wine served to me under screwcap. The issue hit home after I spent 20 minutes arguing with an Italian waiter over whether, or not a wine was corked. A screw cap would have saved my time, the waiter's time, and perserved my good humor. I will even concede (though I am unconvinced) the "age worthy wine" argument. However, of my 142 bottle inventory I have approximately 18 bottles that I plan to hold for any period of time. The rest will be consumed within a year, or less. I have no real interest in ceremony, only in good tasting wine. Screwcap gives me the best opportunity to open a wine that is well preserved. I care not if I look like your average "Night Train" drinker as long as my Valpolicella doesn't taste like fermented dishwater.
Well, more power to ya, Sam.
I, too, am interested in good tasting wine, but I reject straight out of hand this whole notion that screw caps are better upon the basis of so little risk. Jenise posted an article expressing a 2% loss due to TCA with screw caps as compared to 4% under cork. I honestly believe folks are over focused on that point and do not allow themselves to see the big picture. A 96-98% success rate is phenomenal
...in any business.
I seriously do not see a necessity for change based on such an insignificant number. I really don't.
As I have stated before there is much more to the dining experience
than mere eating and drinking. And efficiency isn't it.