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Agglomerated Corks
> >
> > Could you give a little more info on the wine? Acid level. Tannin
> > level when young. Impressions on how the wine aged.
>
> IIRC, the acid was ~7g/l. It was quite tannic in its youth (1984 vintage) -
> even after fining. During aging, the wine dropped out a lot of tannin and
> softened considerably. I still have some magnums of the cork-finished lot,
> and it's still good AFAIK. It's been a couple of years since I tasted it,
> but it had plenty of life then. I should open a magnum over the holidays
> come to think of it.
>
> > The one area that I'm still not convinced that screw caps are better
> > (I'm not saying they aren't better, only that the jury is still out)
> > is wine that is made to be aged 15 years before it's even
> > approachable. Granted, there is not a lot of this type of wine made,
> > but IMHO it is worth the wait.
>
> My reading indicates that even if wine is hermetically sealed in glass
> ampoules, it still ages. Screw capped wines do also.
>
> Tom S
Thanks,
Andy
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