Joe Sallustio wrote:

The problem you are seeing is one of the reasons
I use synthetics
now. :0)

There is a very cool new closure out now but the
people who make it (Alcoa) only work through a
distributor who wants to sell millions at
a time to wineries. It's basically a glass
stopper with a viton
seal. You can find them on Alsatian wines right
now, other may use
them too. They are expensive but seem to solve
all the problems with
closures. It's a very cool closure and it goes
in like any stopper, no tools needed.

Here is a link:


http://www.jobwerx.com/news/headline...id=946962.html


Joe

I have read some studies that indicate air tight
closures are good for whites and reds that are
not aged very long but for long term storage, air
tight closures result in reductive reactions
taking place in bottle which destroy the wine
quality.