Mar 22 Newsletter blurb

From the March 22 Newsletter:


Let’s delve a little deeper into the current debate about using synthetic cork or screw-cap enclosures in wine bottling. It is estimated that 3-5% of wines produced today are “corked”, flawed by a chemical called TCA (see bottom right). TCA in wines emits a musty aroma reminiscent of wet newspaper or mold. Using new materials for the cork, or metallic screw caps with new airtight seals helps eliminate cork taint. Traditionalists argue that newer wine enclosures lack the ambiance of the old cork, both in sound and feel. But many collectors are becoming weary of pouring out long time stored expensive wines that are tainted. Synthetic corks and screw caps have not been used long enough to test for great aging, but some wineries are releasing current production in both natural and screw cap so that side by side testing is available over the years. Storage of screw-capped bottles is also being debated. There is no longer a need to keep the cork wet, so storing bottles vertically is recommended, keeping the sediment in the bottom of the bottle. However, it is easy to damage the metal cap and break the seal so caution is advised in handling these enclosures. Air getting into the bottle is the enemy, so any dents or dings in the cap are good reason to refuse a screw capped wine. See if you can tell a difference when tasting a wine with a synthetic closure. So far I can’t!