Down With The Cork!
Professor Bainbridge has an excellent article at TCS Daily on the great cork versus screwcap debate in the wine world.
Lot's more good stuff and plenty of linkage in the rest of the article.
As many of you know, I'm a tremendous advocate of getting rid of cork, due to personal experience losing far too many good wines to cork-taint. As research increasingly demonstrates that there are alternatives which retain the upside of natural cork's ideal rate of oxidation while removing the downside of spoiled wine, I'm hopeful the wine industry will quickly move to adopt them.
(P. S. Note the redesign of the former TechCentralStation site, now TCS Daily? I'm personally quite impressed.)
I like old things. Old ideas. Old books. Old wines. I guess that's part of the reason I'm a conservative. Yet, the intelligent conservative combines a disposition to preserve with an ability to reform. And so we come to the question of closures for wine. ...
So what’s the answer? I hate to say it, but I am persuaded that the answer is the Stelvin screw cap.
Lot's more good stuff and plenty of linkage in the rest of the article.
As many of you know, I'm a tremendous advocate of getting rid of cork, due to personal experience losing far too many good wines to cork-taint. As research increasingly demonstrates that there are alternatives which retain the upside of natural cork's ideal rate of oxidation while removing the downside of spoiled wine, I'm hopeful the wine industry will quickly move to adopt them.
(P. S. Note the redesign of the former TechCentralStation site, now TCS Daily? I'm personally quite impressed.)
Posted by Doug Williams on
Monday December 12, 2005 at 7:30pm
"No, I've just UN-corked it!"
But it is true that the majority of wine &liquor store employees have no idea what corked wine is. Sometimes if the bottle isn't too expensive, I just dump it and write it off to avoid the hassle of returning it.