"Kieran Dyke" wrote:


"Michael Pronay" wrote in message
...
I am delighted to read that two better known Australian
sparkler producers - Chandon Austalia and Seppelt - have
switched to crown caps for their top wines:

http://www.wineoftheweek.com/murray/0404chandon.html

I especially like the slip label around the crown cap down the
neck reading

CROWN SEAL CLOSURE
RECOMMENDEND SEAL FOR LONG
TERM BOTTLE MATURATION

Especially the fact that Chandon has moved to this step could
be a giant step to cork-taint-free sparklers worldwide.

M.

There's overwhelming evidence that the crown cap is sufficient,
given that Champagne is stored with crown seals prior to
corking.

You know, I know, but marketing departments (and, btw, Champagne
reglations) insist on cork.

M.