VLOG on closures
Here's me talking for 10 minutes on the subject of wine bottle closures. And there is still so much that I didn't have time to say!
Labels: closures, video, wine science
posted by Jamie @ 4:51 PM
5 comments
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5 Comments:
Good one Jamie! I very much agreed with you take on the various options and their likely future and I hadn't seen the cork with the membrane on it before.
I quite like the vino-lok solution and have seen a couple of examples (one from Malaga and one from Germany). It's a nice point of difference and seems like a quality product. Apart from your concerns re. lack of O2 transmission data, it's a bit of a shame that they come encased in a tin liner. Because presented like this, they really just look like any other bottle of wine and so a potential major selling point is invisible at the point of sale.
Many thanks for another informative clip.
I remember when I visited Ch. Haut Brion 4 years ago they mentioned that they have bottles from the late 1700s that were sealed using a glass bung with a chamois 'washer' between the bottle and stopper.
Julian
Woof!
Cute doggie!
Hi Jamie, Rosie was on good form! You showed a good quality natural cork that you said might cost around one euro; is a cork like that less likely to have taint? Or is TCA non-discriminatory in terms of cost?
Thanks for the very interesting info. However one very important point was not made . Cork does not have fundamentally have tca. It is a by-product of 2 reactions which start with phenol(fundamental to wood) and chlorine( bleaching agent and biocide)> Trichloro phenol NextTrichlorophenol is acted upon by wood mold to product TCA. All this boring wine chemistry is more than incidental for 2 important reasons.
1) cork treatment without chlorine is not likely to result in tca. So why isnt time and effort being spent here
2)Major problems with tca which have occured at Gallo and BV for sure and I think Montelena had nothing to do with cork. The TCA problem would have existed with any closure because TCA was traced to the washing of winery wood structure with chlorinated cleaning products. Needless to say informed wineries no longer use chorine. AGAIN WHY ISNT MORE BEING DONE TO REPLACE CHLORINE AS A CORK PREP???
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