Netscape Forum Poll: Preferred closure

[Robin Garr]

Let's sample current opinion about the natural cork versus alternative wine closures by asking the usual question in a different way: Ignoring all other variables, if you had to choose just one type of closure, would it be natural cork, screw cap or synthetic stopper? Tell us your bottom-line preference in this week's Netscape/CompuServe Community poll!

<b>Click here to vote!</b>

(As always, note that you needn't register or log in to vote in the Netscape Forum poll, and you may post follow-up comments in either forum.)

In order of preference:

Quality reds: Full-length, solid (i.e. non-composite) high-quality natural cork.

Quality whites & rosés: Screw-cap or glass stopper.

I don't like plastic corks.

[Robin Garr]

In order of preference:

Quality reds: Full-length, solid (i.e. non-composite) high-quality natural cork.

Quality whites & rosés: Screw-cap or glass stopper.

I don't like plastic corks.

You're not playing by the rules, Paul! To make the poll fun - and a little more difficult - we're asking it as a "desert island" question and inviting folks to bite the bullet and make ONE choice.

Ahh - well I did vote for "other" - but then wanted to expand on my nuanced preferences.

In the desert-island case, then, even with TCA risks, I would choose top-quality solid cork for all wines. I have had remarkably few ill encounters with good corks, but astonishingly frequent disappointments with the glued-composite/cork-bit types.

I agree with Paul. Maybe because because I've been lucky and had very few corked wines-or at least wines that I recognize as "corked."

[Robin Garr]

Ahh - well I did vote for "other" - but then wanted to expand on my nuanced preferences.

In the desert-island case, then, even with TCA risks, I would choose top-quality solid cork for all wines. I have had remarkably few ill encounters with good corks, but astonishingly frequent disappointments with the glued-composite/cork-bit types.

I hope it's clear that I think your answers are good ones, Paul. I generally tend to agree, although I remain conflicted because there's no perfect answer: Cork taint is evil, but I'm still not absolutely convinced that an excellent, ageworthy wine stored under a sound, clean natural cork may not age wines with subtle tertiary elements that screwcaps can't match, and that if we sacrifice this we may be subjecting future generations to the same undefinable sense of loss that we face when we wonder whether pre-phylloxera French wines were better than, or different from, those same wines from post-phylloxera grapes grown on American rootstock.

But again, you're really thinking too hard: This particular poll was intended to make us think in a different way. As stated: <b>If I had to choose just one, I prefer:</b>, then offered cork, screwcap or synthetic as the options. No room for nuance, no room for adjectives, just a cold, hard if-it-has-to-be-one-then-it's-this-one decision.

If you think about it, this kind of question is MORE difficult to answer than a test that allows a nuanced essay with ifs, ands and buts.

Easy, and I think not a surprise to anyone: screwcaps.

Minimizes the possibility of external taint as much as we can do so at this point (not saying there might not be improved ways in the future; I expect there will be).

Avoids an acknowledged (albeit grudgingly by the industry) cork problem of taint.

Perhaps even more important, allows something that cork closures can't: controlled and designed aging processes.

I have come to have infinitely more faith in the aging process under screwcap for all wines---and that includes red wines---than possible under cork.

Any romance involved or satisfaction delivered is in the wine, not some silly piece of tree bark of twist of metal or plug of glass.

But in the final result, what leads me to screwcaps as closure of choice is this: it's the best way possible to know that you're tasting what the winemaker made and intended you to taste!

Which idiot voted for synthetic? OK, I admit it. It was me. And I MEANT to vote for screwcap, but only realised when it was too late.

Having said that, I think synthetic has a bad press. If it a wine not designed for laying down I think it is fine. So maybe I'm pleased it has a vote afterall.

I picked corks, only for purely aesthetic and auditory reasons. [*pop!* *pour* "Aaaahhh...."]

Do not like synthetic corks. Have no problem with screw caps.

I love natural cork. The romance of hearing the "plop" is part of the age old ritual and equates to 99% of my enjoyment of wine. Especially when the lovely earthy, potato cellar-like fumes waft out of the bottle - aaaaahhh! What loveliness!

I'm screwed.

-O-

[David M. Bueker]

Screwcaps.

Being a proponent of cork in this age is like being a proponent of piano rolls over compact discs.

And being a fan of synthetics is like being a fan of 8 tracks.

Glass stoppers - who knows yet, but they could either turn out great or be the next Betamax.

Glass stoppers - who knows yet, but they could either turn out great or be the next Betamax.

David:

I did a couple of Old World/New World seminar tastings last week on a road tour. The New World Riesling was a Wakefield Estate Clare Valley Riesling (under screwcap, natch, since they were one of the original Clare Rebels). The Old World was Schloss Vollrads Riesling Kabinett with the Vino-Lok.

I pointed out both, but of course.

Couldn't help but notice to myself, though, that the Vino-Lok, even though touted by all as glass, is little more than a plastic stopper. The sealant device is actually a flexible plastic o-ring (although it's the least visible and least noticeable part of the device, interestingly enough). I personally believe it is a sop to those romance minded folks who grieve over their missing *pop*. But, hey, if that's what it takes...

I vote natural corks for several reasons.

The next best choice is screw cap and many like that but they have never been really proven on aged wines and if you have a problem in production it will go across many, many bottles, far more than a 3% TCA, before the cause is uncovered. I also keep reading about how problems exist in screw caps.

I think that the natural cork people can find a solution to the bacteria and probagbly have already made reasonable progress.

Finally if all other things are equal I think tradition gets the nod.

Walt

[David M. Bueker]

Finally if all other things are equal I think tradition gets the nod.

Walt

Your horse and buggy is prepared sir.

Finally if all other things are equal I think tradition gets the nod.

Walt

Your horse and buggy is prepared sir.

David,
Is Hoke paying you to abuse me? I said if "all other things are equal" how can that be a problem. Wait, if a horse and buggy got me there as quickly and as comfortably as a car maybe I would take that mode of transportation. I am going to Chicago in a couple of days so maybe I will look for a 65 MPH buggy`

I have no problem with screw caps on young whites and reds and drink many wines from these enclosures. I realize that 3-4% of wines are corked but being a collector of old Bordeaux I just can't accept, without further testing, buying a wine I expect to open in 20+ years using a screw cap.

Walt

Uh uh. No collusion here. David is doing this on his own.

You should know that I am smiling though. And thinking that "if" is a very large word.

The next best choice is screw cap and many like that but they have never been really proven on aged wines

No one has done more intensive studies on aging reds than Penfolds, and as Graeme has noted they have now starting offering the RWT (certainly intended to age ) in screwcap.

Agreed, Dale. Many other wineries have done (and are doing) studies on screwcapped reds. If anything, what I've seen/heard indicates to me that the screwcap closure should be far superior to natural cork for aging, as it is for short term wines.

Although I'll admit, having said that, "proof" is what ever you wish it to be, and I have become biased in favor of screwcaps; just as many people remain biased in favor of corks. Naturally, I think my bias is reasonable, and their's isn't.

I see no Amphora and corn on the cob as desired vessel and seal respectively. Surely an oversight which you'll rectify as soon as possible Robin.

[David M. Bueker]

Finally if all other things are equal I think tradition gets the nod.

Walt

Your horse and buggy is prepared sir.

David,
Is Hoke paying you to abuse me? I said if "all other things are equal" how can that be a problem.

Nope. I abuse free of charge.

I just get tired of the numerous (there's more than one in this thread) references to the tradition or romance of cork. It's a piece of tree bark. That's all it is. And while we're at it, wine is grape juice gone over.

wine is grape juice gone over.

Yup.

Or as one of my favorite winemakers defines it: "carefully controlled spoilage".

"I love natural cork. The romance of hearing the "plop" is part of the age old ritual and equates to 99% of my enjoyment of wine. Especially when the lovely earthy, potato cellar-like fumes waft out of the bottle - aaaaahhh! What loveliness!

I'm screwed."

Ah, Otto ... what a wonderful post. Thank you for a cheerful few minutes.

Regards, Bob

"I love natural cork. The romance of hearing the "plop" is part of the age old ritual and equates to 99% of my enjoyment of wine. Especially when the lovely earthy, potato cellar-like fumes waft out of the bottle - aaaaahhh! What loveliness!

I'm screwed."

Ah, Otto ... what a wonderful post. Thank you for a cheerful few minutes.

Regards, Bob

I am right with you, Bob! Otto's post says it all! The screw cap is as poetic as opening a bottle of Pepto Bismol! Maybe I'd rather run the risk of opening a corked wine!

What annoys me most are the synthetic corks, especially the ones that are the same color as a natural cork. I was fooled just this weekend when I tried to recork a bottle of Trimbach's 04 Rieling, and end up knocking over my glass of wine in a big crash...!

Paulo?

You might try re-reading Otto's post, thinking of possible sub-text and nuances...

There's a possiblity he might not have been saying what you think he's saying.

(Remember, he's young, sometimes puckish, a student, and a linguist; you have to read what he writes very carefully. )