Comments on: Turn of the screwcap http://blog.cellarer.com/turn-of-the-screwcap/ Wine regions, food blogs, useful tips Fri, 03 Feb 2012 06:37:08 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Susan Jacobs http://blog.cellarer.com/turn-of-the-screwcap/comment-page-1/#comment-3250 Susan Jacobs Tue, 02 Jun 2009 03:04:44 +0000 http://blog.cellarer.com/?p=10#comment-3250 I agree with all the criticisms of cork. Nevertheless, the Stelvin closure is not without problems. Within the last year I have encountered two screwtop bottles which had leaked. One was clearly dented. The other had no visible damage. I agree with all the criticisms of cork. Nevertheless, the Stelvin closure is not without problems. Within the last year I have encountered two screwtop bottles which had leaked. One was clearly dented. The other had no visible damage.

]]> By: edward http://blog.cellarer.com/turn-of-the-screwcap/comment-page-1/#comment-1474 edward Wed, 11 Jun 2008 07:01:20 +0000 http://blog.cellarer.com/?p=10#comment-1474 Estelle, I hope you're right, I'm a fan of screwcaps, but I wonder if there is a natural level of resistance. In Australia, which has been an early adopter, and where over 70% of whites and perhaps 50% or reds are sealed with screwcaps, there seems to be a slow down. Part of the reason, is alternatives to natural cork, like Diam, which is taint free and appealing to the traditionalists. Also there is a hard line who refuse to budge. They argue that longevity has only been well and widely demonstrated for cork (even though there is a rate of taint, oxidation etc). It's hard to see classed Bordeaux moving to screwcap for instance for this very reason. . . Cheers, Estelle,

I hope you’re right, I’m a fan of screwcaps, but I wonder if there is a natural level of resistance.

In Australia, which has been an early adopter, and where over 70% of whites and perhaps 50% or reds are sealed with screwcaps, there seems to be a slow down.

Part of the reason, is alternatives to natural cork, like Diam, which is taint free and appealing to the traditionalists.

Also there is a hard line who refuse to budge. They argue that longevity has only been well and widely demonstrated for cork (even though there is a rate of taint, oxidation etc).

It’s hard to see classed Bordeaux moving to screwcap for instance for this very reason. . .

Cheers,

]]>