Is the future screwcapped?
Is the future screwcapped?
Ver mensaje de suikoHere in the UK many people think that the cork will soon be a museum piece, and even top quality wines will be bottled with a screwcap (Stelvin). Already some companies, esp in Australia and NZ, are bottling all their wines in screwcap only. Is this the future, or just Anglo-Saxon marketing hype?
Re: Is the future screwcapped?
Ver mensaje de suikoAlmost certainly suiko.
There’s no doubt that screwcap is the future and all wine will be sealed this way in the future - even Vega Sicilia.
Cork is an obviously inferior product that its demise is inevitable.
And I say that as a Celt.
Re: Is the future screwcapped?
Ver mensaje de Philip_VaughanWell, as I’m not a Celt let me say that IMMO screwcaps is just an alternative to cork, synthetic caps and corks will still have a long long life!!!
Cheers!
Opss, sorry Philip, first of all..... WELLCOME !!! ;))) (V)
Ver mensaje de Paco HigónRe: Is the future screwcapped?
Ver mensaje de Paco HigónHi Pico,
Thanks for the welcome - always good to find a new wine board with a different perspective.
Actually, my post was a bit of a (naughty) troll of suiko - we’ve been having this discussion over on wine-pages and he posted here to get an Iberian perspective on it.
here’s what I wrote ’over there’:
";Graeme - I think you’ve hit the nail on the head there - most wine drinkers couldn’t give piece of distilled whippet shit what closure is used for the wine they bought 1/2 an hour ago. It might be worth a passing comment before the conversation continues, but little more. And even that will cease when most high street wine is sealed with a screwcap.
Furthermore, they’ll probably have only good things to say about it when they’re out on a picnic having forgotten a corkscrew!
It seems to me that it’s only in the geek community where views get so polarised. And even then, I think it’s only a few who have seemingly unbending views.
Most oenephiles (those around these parts) probably have a broad agreement across this issue:
Most, I’d argue, would like to see screwcaps on aromatic whites not intended for aging for more than 5 years. Ditto the lighter reds. Oh, I know they’ll be loads of ";What do you mean by lighter reds."; and ";I say no more than 3 years."; etc. But, essentially, I don’t think anyone but the hardcore cork lobby would object to buying a certain types of wine with a screwcap.
Wine that requires longer aging (>5 years) - well, there should be the choice, as people are clearly very concerned about wine development under screwcap. Giving a choice is not really that much of a problem (small wineries excepted), is it?
Wine designed to age more that 10 or 15 years - well, that is a gamble. Whatever the pro screwcap lobby argue, there’s not sufficient non-anecdotal evidence about the development of wine under screwcap beyond 10 years. This, I think, is the pro cork lobby’s strongest argument - and, unfortunately, one that they overuse! So much so that they create screwcap zealots out of otherwise moderates on this issue!
However, at this level (and, let’s face it, price!) I do think wine buyers should be given the choice and then let the market decide - if demand for screwcapped wine outstrips supply, increase supply. If it’s for cork - so be it.
(Enough of this wine is sold prior to bottling, it must be relatively easy to establish whether people would like their wine bottled under screwcap or cork!)
Most also agree that the rate of TCA affected wine is too high. Most also agree that something should be done about it. Whether that should be a screwcap, a crowncap or (Mr Riach’s idea I think) a sniffer dog trained to pick up TCA in corks is the only thing open to debate.
So, the only thing that we agree has to change is the current situation.
The screwcap manufacturers have convinced sufficient makers and retailers of wine that the screwcap should be the wine closure of choice in the future and the march towards total screwcap domination is probably unstoppable!
If the producers of France, Spain and Italy don’t respond somehow to this reality they will see their market share continue to decline. It’s a sad but inevitable consequence of complacency amongst Old World wine producers and could lead to further homogenisation of wines.
That would be a great shame, so I think it’s important (well, as far as things are ‘important’ when talking about fermented grape juice!) to encourage all producers to try and resolve the problem of TCA affected wines, just like they looked at and resolved the problem of old and dirty wineries 10 to 15 years ago.
That is all.
Well, this side of Christmas anyway.";
Re: Sorry! That should read Paco! (v)
Ver mensaje de Philip_VaughanPaco picó, o Paco pecó?