Report inadequate content

New screw caps for Italian wines... the beginning of the end

{
}

 TAGS:I know it is very convenient and that it also is clean and fast to use, but for me wine with natural cork or with screw cap just don’t feel like the same. For the record, I do not like either the new silicone corks that some wines which I have bought recently have.

The truth is that it is a matter of image, but when you sit by the table and open the bottle: click, flush, and those sounds, that picture in your head almost make you lose the will to taste it. It does not demoralize as much as tetra brick, but it gets close.

Also, imagine in a restaurant, dinner at a selected place, choosing between a promising proposals selected menu card, enjoying a fine and pleasant company, good conversation, a great atmosphere ... and when they serve the wine you have chosen, instead of the ritual we are used to: click, flush. Deception.

It seems like in Italy they not feel the same and from next year we will have the chance (if we want to) to taste a Soave Classico or even a Soave Classico Superiore with this type of closure. Goodbye to romance, hello to screw cap closure.

I think that speed is overrated and eventually things fall under its own weight. Fast food: an event, a trend that rocketed, but now all are cons: it’s not as healthy as the traditional food, causes childhood obesity, where is a good piece of meat? ...

Good things take time, so the reserve wine is more expensive than the one from the year, for example. That’s also why a dress costs more when it’s costume made and end after several tests than if you buy it in a fashion chain, let’s call it X.

I do not mind wasting those extra seconds that I have to spend opening a bottle of red wine with natural cork. And if the problem is the corkscrew, there are thousands on the market, so you just have to choose the one that goes with you.

{
}
{
}

Comments New screw caps for Italian wines... the beginning of the end

Marta,
Screw caps and other alternative wine closures are not just about convenience (although they are more convenient than corks). More importantly for fine wine lovers like me, there is not the same high risk of bottles being spoiled by cork taint--the wet cardboard nose and taste that TCA causes in a lot of wines, primarily through the cork. In older wines with alternative closures, you also don't have crumbly corks or corks that break in half and are hard to get out without a lot of mess.
As a longtime lover and collector of fine wine (and wine writer), I'd much rather have my wine sealed under a quality alternative closure than natural cork. It's time for us to get past the need for the little cork opening ritual, and recognize that the cork/alternative closure debate is about the quality of the end product--having something we spend good money on not tainted by corks with TCA or other defects.
I also note that over a hundred years ago, virtually all liquid products were bottled under cork. Other products switched to alternative closures when those became available, largely due to the spoilage problems with products sealed under natural cork. It's time for the wine industry to follow suit.

Leave your comment New screw caps for Italian wines... the beginning of the end

Log in to Obolog, or create your free blog if you are not registered yet.

User avatar Your name