Two birds with one stone, he

On Thu, 16 Sep 2004 18:02:17 +0200, Mike Tommasi said:

] Excellent article Ian
]

Indeed.

][]
] Small cork stopper producers can turn out consistently good product,
] but these are definitely the exception. For example, our firends
] Dupere and Barrera use a small producer here in the Var, France. Out
] of over 100 of their bottles sampled, I have never had a corked
] bottle. They report that nobody has ever found a corked bottle, and
] they are quite close to their customers.
]

This echos a point I also wanted to underline. But I wonder why, at the
beyond silly prices at the top of the market, folks aren't using these corks?
Surely the incremental cost would be easily absorbed.

[]
] Slight OT, Ian, I have a mission to ship some Chateau Burbank to you,
] expect liquid surprise in the mail. Same for you Emery (send me your
] address please).
]

Ha, I heard that! Tom will be disgusted to learn that I plan to let it sit
a full 3 months to recover from bottle shock. Sorry, that's just the way
I am. (Address under separate cover, thought you already had it.)
Can't wait! Hmm, is it under Stelvin?

[]
] Turning back to bottles, the alternatives to cork are three fold, I think.
] a) Crown caps (as used for aging champagne),
] b) synthetic cork shaped closures, which theoretically can be opened with
] corkscrews,
] c)Stelvin or other screwcap.
]

How about the glass stopper technology we discussed here a few years ago?
I always thought that sounded very promising, but haven't heard a peep about
it since. Lost the link somewhere along the way, IIRC Michael P. provided it
back when.

-E

--
Emery Davis
You can reply to
by removing the well known companies