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Default Screw Top Bottles of Wine

I notice that there are some allegedly good quality screw top bottled
wines out there as well. Are there advantages/disadvantages to screw
tops? Why do some brands use screw tops instead of the traditional
corks?

Just curious.

Thanks.

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Gary Childress wrote:
> I notice that there are some allegedly good quality screw top bottled
> wines out there as well. Are there advantages/disadvantages to screw
> tops? Why do some brands use screw tops instead of the traditional
> corks?
>
> Just curious.
>
> Thanks.
>

go to https://www.bonnydoonvineyard.com/
click on enter then "Learn our ways", then "vive la screwtop"
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On Mar 31, 6:16 pm, "Gary Childress" > wrote:
> I notice that there are some allegedly good quality screw top bottled
> wines out there as well. Are there advantages/disadvantages to screw
> tops? Why do some brands use screw tops instead of the traditional
> corks?
>
> Just curious.
>
> Thanks.


There was an article in Costco this month about screwtops vs. corks.

The article did not cover plastic corks under their discussion of
corks. I've seen quite a few using plastic corks lately. Has plastic
corks gone out of fashion even before they caught on. Were plastic
corks passed over for screw tops for some reason?

Dee Dee

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On Mar 31, 7:01 pm, Joseph Coulter > wrote:
> Gary Childress wrote:
> > I notice that there are some allegedly good quality screw top bottled
> > wines out there as well. Are there advantages/disadvantages to screw
> > tops? Why do some brands use screw tops instead of the traditional
> > corks?

>
> > Just curious.

>
> > Thanks.

>
> go tohttps://www.bonnydoonvineyard.com/
> click on enter then "Learn our ways", then "vive la screwtop"


That was an entertaining video! LOL. Now I'm wondering if I
shouldn't go for screw caps and avoid corked wine?

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Dee Dee wrote:

> There was an article in Costco this month about screwtops vs. corks.
>
> The article did not cover plastic corks under their discussion of
> corks. I've seen quite a few using plastic corks lately. Has plastic
> corks gone out of fashion even before they caught on. Were plastic
> corks passed over for screw tops for some reason?
>
> Dee Dee
>

Have you tried to get one off of a corkscrew? Damn near impossible!


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On Mar 31, 9:39 pm, Joseph Coulter > wrote:
> Dee Dee wrote:
> > There was an article in Costco this month about screwtops vs. corks.

>
> > The article did not cover plastic corks under their discussion of
> > corks. I've seen quite a few using plastic corks lately. Has plastic
> > corks gone out of fashion even before they caught on. Were plastic
> > corks passed over for screw tops for some reason?

>
> > Dee Dee

>
> Have you tried to get one off of a corkscrew? Damn near impossible!


Hmm. DH always does the uncorkings. I just asked him and he said
that he saw a difference in uncorking the plastic corks. He said,
"no."

Here is the corkscrew he normally uses. http://tinyurl.com/2hjot9


Dee Dee


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On Apr 1, 6:16 am, "Gary Childress" > wrote:
> I notice that there are some allegedly good quality screw top bottled
> wines out there as well.


Many, and some are quite outstanding. It's increasingly popular in New
Zealand and Australia, so if you buy wines from there, you're more
than likely to find them under the Stelvin screwcaps. A lot of bigger
name producers there are switching to it (the likes of Dead Arm,
Glaetzer and co. are now starting to bottle some of their offerings
under screwcap - even if not all of their flagship/main wines are
going under that), and I've now even started seeing some very good
German bottlings under screwcap.

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Default Screw Top Bottles of Wine

Dee Dee wrote:
> On Mar 31, 9:39 pm, Joseph Coulter > wrote:
>
>>Dee Dee wrote:
>>
>>>There was an article in Costco this month about screwtops vs. corks.

>>
>>>The article did not cover plastic corks under their discussion of
>>>corks. I've seen quite a few using plastic corks lately. Has plastic
>>>corks gone out of fashion even before they caught on. Were plastic
>>>corks passed over for screw tops for some reason?

>>
>>>Dee Dee

>>
>>Have you tried to get one off of a corkscrew? Damn near impossible!

>
>
> Hmm. DH always does the uncorkings. I just asked him and he said
> that he saw a difference in uncorking the plastic corks. He said,
> "no."
>
> Here is the corkscrew he normally uses. http://tinyurl.com/2hjot9


Another, to my mind more significant, problem with plastic corks is that
they have been shown to lead to premature oxidation of wines (the
plastic reacts with the sulfites used to prevent the oxidation of the
wine). What that means in practical terms is that one should be very
wary of cellaring any wine stored under plastic cork for more than a few
years.

Mark Lipton
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"Salil" wrote .................

> Many, and some are quite outstanding. It's increasingly popular in
> New Zealand and Australia, so if you buy wines from there, you're
> more than likely to find them under the Stelvin screwcaps.


Yes, even such iconic brands like Cloudy Bay are bottling ALL their wines
(Sauvignon Blanc; Chardonnay; Pinot Noir etc) under Stelvin screwcaps -
they have been doing this for some years for the domestic market, but
because of demands from their overseas distributors, have ditched cork
entirely (excepting their Pelorus Methode Traditional bubbly)

st.helier


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On Apr 1, 3:37 pm, "st.helier" > wrote:
> Yes, even such iconic brands like Cloudy Bay are bottling ALL their wines
> (Sauvignon Blanc; Chardonnay; Pinot Noir etc) under Stelvin screwcaps -
> they have been doing this for some years for the domestic market, but
> because of demands from their overseas distributors, have ditched cork
> entirely (excepting their Pelorus Methode Traditional bubbly)


Yup, and it makes life much easier - a twist-off screwcap is easier to
take off and put back on than a cork, and the talk about quality's a
red herring. If it does have any correlation to closure type, then I'd
like to find one Sauvignon Blanc from any place under cork that can
outdo the Cloudy Bay or Lawson's Dry Hills (IMO another one of New
Zealand's finest - and they also put all their wines under screwcap)
releases.



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> Yup, and it makes life much easier - a twist-off screwcap is easier to
> take off and put back on than a cork, and the talk about quality's a
> red herring. If it does have any correlation to closure type, then I'd
> like to find one Sauvignon Blanc from any place under cork that can
> outdo the Cloudy Bay or Lawson's Dry Hills (IMO another one of New
> Zealand's finest - and they also put all their wines under screwcap)
> releases.


Mark, thanks for further clarification on plastic corks.

Regarding a twist-off screwcap being easier to take off is certainly
appreciated, but wouldn't you want to pump out the air to save the
quality? I usually pump out the air -- even FoodSaver has an air
vacuum pump for those who can't pump easily. Or do you think it
unneccessary.
Dee


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> I usually pump out the air -- even FoodSaver has an air
> vacuum pump for those who can't pump easily. Or do you think it
> unneccessary.


I rebottle leftover wine in a smaller bottle, filled to the brim. I've
kept such bottles in the fridge for a month or more with no degradation.
I could never do that with any other storage method.

Jose
--
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Dee Dee wrote:

> Regarding a twist-off screwcap being easier to take off is certainly
> appreciated, but wouldn't you want to pump out the air to save the
> quality? I usually pump out the air -- even FoodSaver has an air
> vacuum pump for those who can't pump easily. Or do you think it
> unneccessary.


That can get you another couple days at most in my opinion. I rarely
would have an open bottle that long but others may.
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On Apr 2, 9:22 am, "Dee Dee" > wrote:
> Regarding a twist-off screwcap being easier to take off is certainly
> appreciated, but wouldn't you want to pump out the air to save the
> quality? I usually pump out the air -- even FoodSaver has an air
> vacuum pump for those who can't pump easily. Or do you think it
> unneccessary.


I normally don't keep wine for more than a day or two. And even then,
I've rarely found it being adversely affected if there's a bit of air
in the bottle, but I store it in the fridge overnight/for a full day.

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Salil wrote:

> I normally don't keep wine for more than a day or two. And even then,
> I've rarely found it being adversely affected if there's a bit of air
> in the bottle, but I store it in the fridge overnight/for a full day.


Many wines will actually be better after a day. I had an interesting
visit at PlumpJack Winery in Napa. He poured us a Cab and we tasted and
is was very nice. Then he poured another Cab to try. It was far better
so I asked what Cab we were trying. He said same one, just opened
yesterday.



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Hunt wrote:

> I will miss my corks, BUT, Conundrum is my "house white." Over the years, I
> was averaging 1 "corked" btl./1.5 cases of wine. Since they went Stelvin, I
> have yet to return 1 btl. and that's about 2.5 years.


It's been years since I had a single corked bottle. I have had a few
bottles that were flat. Most likely sitting somewhere way too hot which
is a bit common here in Arizona. Screw tops wouldnt help that.
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On Apr 1, 9:27 pm, Jose > wrote:
> > I usually pump out the air -- even FoodSaver has an air
> > vacuum pump for those who can't pump easily. Or do you think it
> > unneccessary.

>
> I rebottle leftover wine in a smaller bottle, filled to the brim. I've
> kept such bottles in the fridge for a month or more with no degradation.
> I could never do that with any other storage method.
>
> Jose
> --

Yes, I've done that too, but for me, I don't like washing/dishwashing
bottles. I know that it works, tho. If I open a bottle today, then I
vacuum it, just in case we don't finish it the next day, but for
certain it will be drunk the 3rd day. Basically, we drink wine with
meals, not for entertainment; although I can't say anything against
that either.
Dee




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On Apr 2, 11:35 am, miles > wrote:
> Many wines will actually be better after a day. I had an interesting
> visit at PlumpJack Winery in Napa. He poured us a Cab and we tasted and
> is was very nice. Then he poured another Cab to try. It was far better
> so I asked what Cab we were trying. He said same one, just opened
> yesterday.


I've found it often depends on what's being drunk. With a lot of reds
(particularly the big concentrated Aussies), they tend to soften a
little bit after some time with a little air in the bottle.
With aromatic whites, I find them most enjoyable (especially when
young) right when they're opened after being chilled. Rieslings and
most Sauvignon Blancs usually hold up well over a day or two, but
there's a vibrant, crisp element to them that shows really well right
after they're opened.

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> If I open a bottle today, then I
> vacuum it, just in case we don't finish it the next day, but for
> certain it will be drunk the 3rd day. Basically, we drink wine with
> meals, not for entertainment; although I can't say anything against
> that either.


Yes, but do you have a meal that's appropriate for a given wine three
days in a row? I have a gewurtztraminner in the fridge we'll finish
today; the last time we had a good gewurtz meal was a month ago. It's
sealed in a half bottle with no ullage; I expect it to be perfect.

Jose
--
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Salil wrote:

> On Apr 1, 6:16 am, "Gary Childress" > wrote:
>
>>I notice that there are some allegedly good quality screw top bottled
>>wines out there as well.

>
>
> Many, and some are quite outstanding. It's increasingly popular in New
> Zealand and Australia, so if you buy wines from there, you're more
> than likely to find them under the Stelvin screwcaps. A lot of bigger
> name producers there are switching to it (the likes of Dead Arm,
> Glaetzer and co. are now starting to bottle some of their offerings
> under screwcap - even if not all of their flagship/main wines are
> going under that), and I've now even started seeing some very good
> German bottlings under screwcap.
>


I have no basis for questioning what's being said about screwcaps, and
I've tasted some good wines in screwcapped bottles, but over the years I
have heard that corks, being somewhat porous, permit the bottle to
"breathe" slightly during changes in pressure and temperature and
thereby admit some oxygen that helps the aging process. I'm concerned
only about reds that benefit from some aging in the bottle.
(Incidentally, what's a "Selvin" screwtop, and does it have particular
features others don't?)

It seems that most of the comments regarding screwcaps are based more or
less on individual tastings of individual bottles rather than on
systematic, comparative blind tastings. They seem to be saying that,
because there are some good wines in screwcap bottles, everyone should
get over their fuddy-duddy, outdated preferences for corked bottles. -

But I'm not sure this really settles the issue. Has anyone, or have any
of the wine publications, performed any comparative tastings,
particularly of Cabs or Bordeaux needing bottle aging, in screwcapped
and corked bottles? I suppose that such a comparison should include
tastings in which wine stored in corked bottles was compared with the
same wine, from the same vintage, stored in bottles with screwcaps, both
aged several years. (I'm aware that there are problems with cork
spoilage in a percentage of bottles. I'm thinking that this might be
resolved with some of the artificial cork materials.)

Jim
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> They seem to be saying that, because there are some good wines in screwcap bottles, everyone should get over their fuddy-duddy, outdated preferences for corked bottles. -

There's something to that. For a long time, the problem with screwcaps
was the wine that was bottled under them. Ditto wine in a box.

Jose
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On Apr 3, 1:12 am, JimC > wrote:
> I have no basis for questioning what's being said about screwcaps, and
> I've tasted some good wines in screwcapped bottles, but over the years I
> have heard that corks, being somewhat porous, permit the bottle to
> "breathe" slightly during changes in pressure and temperature and
> thereby admit some oxygen that helps the aging process. I'm concerned
> only about reds that benefit from some aging in the bottle.


Not sure about the issue with reds, although I have recently opened a
few whites under screwcap that were starting to develop aged
characteristics quite beautifully. One was a Semillon (04 Torbreck
Woodcutter's White, and starting to show the typical toast/nutty
flavours), the other was a Riesling (04 Stoneleigh from NZ, showing a
fair bit of petrol and smoke in addition to a lot of fruit) - so I'm
not too concerned now about how wines will develop with age, given
that I'm seeing a few under screwcap starting to evolve very nicely.

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>
> But I'm not sure this really settles the issue. Has anyone, or have any
> of the wine publications, performed any *comparative tastings,
> particularly of Cabs or Bordeaux needing bottle aging, in screwcapped
> and corked bottles? I suppose that such a comparison should include
> tastings in which wine stored in corked bottles was compared with the
> same wine, from the same vintage, stored in bottles with screwcaps, both
> aged several years. *(I'm aware that there are problems with cork
> spoilage in a percentage of bottles. I'm thinking that this might be
> resolved with some of the artificial cork materials.)
>


Probably the most extensive (and extended) reported tests are from
Australia and New Zealand. Penfolds in particular has done many years
of aging reds under screwcap. A couple years ago they announced they
were happy enough to start offering various Bin wines (premium/
ultrapremium, intended to age for many years, though I'm not sure re
the Grange yet) under screwcap,or in some cases a choice of natural
cork or screwcap

http://www.wineoftheweek.com/archives/read0308.html

http://www.penfolds.com.au/appreciation/closures.asp

There is a claim by (I believe) Amorin that they can get the incidence
of detectable TCA well under 1%. As the cork industry denied there was
evn a problem till recently (when some top wineries started switching
to screwcaps or glass closures) I will not blindly have faith in what
they say, but will hope that tests back them up.

I'm not wedded to any particular method of closure. But the accepted
3-5% rate of TCA infection (about what I experience) means that I have
a couple thousand dollars of undrinkable wine in my cellar. Not a fun
thought.

Those that say they have under 2% corked rate are almost certainly
just very TCA insensitive. But even if they don't get the corked
smell, the fruit scalping effect remains.




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