Paul Winalski
Wok Wielder
8064
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Paul Winalski wrote:I recently had three 1994 vintage grand cru Burgundies that were badly corked: two Romanee-St.-Vivants and a Chambertin.
Dale Williams
Compassionate Connoisseur
11175
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Jon Peterson
The Court Winer
2981
Sat Apr 08, 2006 5:53 pm
The Blue Crab State
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Neil Courtney
Wine guru
3257
Wed Mar 22, 2006 6:39 pm
Auckland, New Zealand
Paul Winalski
Wok Wielder
8064
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Paul Winalski wrote:Unfortunately the wine merchant I bought them from is no longer in business. Not related to the corked wine problem--he lost the lease to his store and when he was unable to find suitable premises in the same town, he lost his license to sell liquor.
Hoke wrote:1. It's all a part of the romance of wine.
2. WIne just wouldn't taste as good without the sound of that traditional cork popping.
3. I love the ceremony of opening a bottle of wine with a corkscrew. It's part of the pleasure for me.
4. It's the price we pay for great wine.
Now that we have the obligatory stupid remarks out of the way . . . .
Neil Courtney
Wine guru
3257
Wed Mar 22, 2006 6:39 pm
Auckland, New Zealand
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Ryan M wrote:Hoke wrote:1. It's all a part of the romance of wine.
2. WIne just wouldn't taste as good without the sound of that traditional cork popping.
3. I love the ceremony of opening a bottle of wine with a corkscrew. It's part of the pleasure for me.
4. It's the price we pay for great wine.
Now that we have the obligatory stupid remarks out of the way . . . .
Does anybody really feel that way about corks anymore? I honestly don't know anyone who still has those kinds of attachements. In fact I realized just recently that I'm rather tired of pulling corks. Except out of really old bottles, because that can be an engaging and interesting experience. Otherwise, I'm just waiting for proof that wines under screwcap or other alternative closure will age properly.
Sam Platt
I am Sam, Sam I am
2330
Sat Mar 25, 2006 12:22 pm
Indiana, USA
Ryan M wrote:Does anybody really feel that way about corks anymore?
Neil Courtney wrote:How much proof do you need Ryan?
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Brian Gilp wrote:I have linked the Houge study before I believe. http://www.twistopenhogue.com/wp-content/uploads/2011/06/Hogue_Screwcap-PPT-FINAL-revised-062711.pdf Not 20 years but intesting and shows the variability among screwcaps.
Paul Winalski
Wok Wielder
8064
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Ryan M wrote:Neil Courtney wrote:How much proof do you need Ryan?
Simple: I want to taste a wine that's been under screwcap for 20 years. Then I will know whether they actually "age." Freshness in a mature wine is nice, but for me, the joy of a mature wine is its secondary and tertiary notes. If screwcaps can both keep the wine fresh and allow the developement of tertiary notes, then I will be satisfied.
Hoke wrote:Ryan M wrote:Neil Courtney wrote:How much proof do you need Ryan?
Simple: I want to taste a wine that's been under screwcap for 20 years. Then I will know whether they actually "age." Freshness in a mature wine is nice, but for me, the joy of a mature wine is its secondary and tertiary notes. If screwcaps can both keep the wine fresh and allow the developement of tertiary notes, then I will be satisfied.
Before you know it, Ryan, this new-fangled astronomy stuff may get a foothold. And I hear people may even come to accept evolution...although that's only a theory, of course.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
But, I definitely see the upside. If wine ages properly under screwcap, then the arc of evolution should be reliably predictable, and presumably longer as well; and yes, no cork failures, no unwanted oxidation, cleaner flavor profiles. Lots of very promising advantages.
Hoke wrote:Think of brave new worlds for winegeeks though! Lafite selling you a case for your cellar, with each bottle having its screwcap calibrated for specific sequential aging regimens. Oh, be still your heart; that has to appeal to the scientific side of you.
Ryan M wrote:Hoke wrote:Think of brave new worlds for winegeeks though! Lafite selling you a case for your cellar, with each bottle having its screwcap calibrated for specific sequential aging regimens. Oh, be still your heart; that has to appeal to the scientific side of you.
Actually, what I'd like to see is merely the ability to standardize the rate at which the aging reactions in a wine are able to proceed, not to manipulate it at will. If a bottle of Mouton Cadet can be made to last as long as Mouton itself, then part of the greatness of the later is rendered moot. And although it is true that I do to some extent think of each taste of an ageworthy wine as a "data point" that I can use to understand the arc of evolution, I also have romantic ideas about waiting for a bottle to come around. I most definitely have a "good things are worth waiting for" approach to wine
Mark Lipton wrote:For my own part, I age wine (or buy aged wine) to get the nuances and aromatic complexity that aging accords them. The length of aging is, if anything, an annoyance. And that's probably my only reservation about screwcaps is that, as Hoke said, they'll prolong the aging of wine even more. But I'll take that any time over the unreliability of corks.
Mark Lipton
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