Moderators: Jenise, Robin Garr, David M. Bueker
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Daniel Rogov
Resident Curmudgeon
0
Fri Jul 04, 2008 3:10 am
Tel Aviv, Israel
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
Peter Cargasacchi wrote:
But at the same time, the projected demise of the cork as a common closure because of continued TCA problems, may be wrong. At which point one criticism of cork would still be that it is an archaic closure, but with wine, is that such a bad thing?
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Daniel Rogov
Resident Curmudgeon
0
Fri Jul 04, 2008 3:10 am
Tel Aviv, Israel
Peter Cargasacchi wrote:I am not trying to be contrarian though I tend to get that label. As you have mentioned, a main issue with the screwcaps is the consumer perception issue.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Daniel Rogov
Resident Curmudgeon
0
Fri Jul 04, 2008 3:10 am
Tel Aviv, Israel
Tim York wrote:Thanks, Nigel, for one of the most balanced accounts of the closure issue which I have yet seen. This helps to comfort me in my oft repeated and frequently derided view that there is no substitute for credible long term tests in assuring full market acceptance of screw caps or other alternative closures for acknowledged age-worthy wines.
Is the still inadequate 4% failure rate with natural cork just TCA related or does it take account of excessive ullage and other variables of cork performance? I find that as bottles age the latter become very significant in leading to wine under-performance.
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Steve Slatcher wrote:I'm really surprised how many people here are willing to accept a TCA failure rate of 1%. Would you also think it fine if other items of food and drink were similarly affected? These days I expect something a lot closer to zero (for ALL fault types) for milk, bread, cans of beans etc, and I don't see why it should be any different for more expensive items like wine. Of course, if there really is a technical reason why less than 1% is impossible, then fine - for now. But I still think we should strive for better, whetever the closure.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
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