Comments on: Discussing Cork vs. Screwcaps during a Grab Bag Wine Tasting – Episode #654

By: eharms

eharms — Sun, 18 Oct 2009 06:14:38 +0000

GV, I really find it hard to believe that screwtop wines flavors are going into reduction within the first year or even two of being bottled. Wines at around $30 are going under screwcap these days – do you really think the winemakers bottling this stuff are not keeping track of their wine one to two years out? If they were to believe that srewcaps were determental why would they continue to use them? Winemakers view screwtop as a way to consistantly deliver the best product without cork taint. They use this closure on reds that are not inteded to age and for whites. There definatly is a place for cork but when wines are consumed so fast why not. The cost savings is minimal vs cork.

By: Ben

Ben — Fri, 15 May 2009 16:16:14 +0000

I enjoy the show, and Gary’s always very entertaining. I love the Petalos, and agree it has a lot of interesting things going on. It’s a wine that improves with air, and it’s a masculine wine, very dark and earthy and brooding, but complex and full of vigor and life. It’s terrific–perhaps ideal–with roasted pork. It’s really a wine that takes time to evolve after you open it–another reason I’m a fan of traditional corks. I think this would be a different wine in a screwcap. And that’s from someone who experiences, on average, a corked bottle in every “several dozen” that I open. I would say, over time, over thousands of bottles, I get wine affected by TCA at a rate of at least 3-5 bottles in very hundred. I might go 100 bottles without seeing–though rarely–but then might get 3 out of the next 20. So it’s there, Gary, far more often than you are appreciating. Put aside “my dog’s bigger than yours” mentality, I like corks, like you, for wines I want to evolve, but you are missing some corked bottles if you think it’s only 1 in 2,500 or fewer. You’re way, way, way, off on that my friend. But I like your show.

BEN

By: JayZee

JayZee — Mon, 04 May 2009 17:44:33 +0000

I see that there is a rather divergent opinion on the guest for this show. I had no real problems with the Wine Chick. She spoke her mind. Your opinion may vary. Whatever. I found the discussion on cork vs. screw-tops interesting, but I think Gary was way off on his “1 in 2500″ estimate of corked wine. I don’t think that it is the cork opposition statement of 5-10% or more. I don’t think it is 2%. According to a review of my tasting notes over the years, I have found 5 corked bottles in about 1700 so that is about .2% from my experience in recent years. And, yes, I do drink a lot of 10 year old or more wine.

QOTD: Stupid question – it was trivia rather than opinion. The latter is far more interesting, although at least she was ready with her question and not surprised by the concept.

By: Cellar_Muse

Cellar_Muse — Mon, 04 May 2009 17:12:37 +0000

A little late, but the answer of the QOTD is Marula. This fruit is used with some cream in the licquor Amarula. A neighbor of mine brought back a bottle from a business trip to Africa. We love having bottles of liquor from different areas of the globe in the bar.

Love the episode. Keep Crushin it!

By: Dan-o

Dan-o — Fri, 24 Apr 2009 22:32:53 +0000

Great guest. Very knowledgeable.
QOTD – I am not all that interested and, NO, I will not Google it because a) I am not a jerk off, and b) I have better things to do.

By: Andrew W.

Andrew W. — Thu, 23 Apr 2009 21:50:07 +0000

Sounds like she’s drinking the cork Kool-Aid. Wasn’t a fan.
While there is some romance to the cork, it isn’t necessary for all wines. A yellow tail that is going to be drank within its first 3 years in the bottle, has no reason to have a cork besides the novelty and romance of the cork.

By: Guy Thornton

Guy Thornton — Sat, 18 Apr 2009 13:22:26 +0000

In the 90s I had a small winefarm in Wellington, South Africa. I grew grapes for my local co-op and was therefore entitled to an allowance of KWV wines at cheap price.Over the years I bought several hundred cases of small bottles (dumpies), around 250 ml, with screw caps. They were cab, merlot & shiraz. Over the years I drank several of these a day. And about one in ten/fifteen was oxydised which was about what I’d expect for a five year old (as these were) cork-stoppered bottle. So, my empirical opinion is that while screw tops are easier to open, they don’t resolve all problems. In my life I’ve been lucky in that “corked” wines have only rarely come my way. Whereas oxydised are everywhere once the wine gets a few years old.

By: Iúri Almeida

Iúri Almeida — Fri, 17 Apr 2009 23:10:01 +0000

Actually the answer of the QOTD is Marula. This fruit is used with some cream in the licquor Amarula (brand) and others. It is not very good in my opinion…

I didn’t like this “wine chick” she is all about herself! Gary said it right: I think most of the statments that the wine is corked or bretty are attempts of self asurance…

P.S.: Sorry about the bad english, I’m not a native speaker.

By: thefaamakesmedrink

thefaamakesmedrink — Thu, 16 Apr 2009 02:00:14 +0000

Gary,

I listen to you. Now, where were we…?

Oh yes. I think that Liza ‘The Human Bobblehead’ Zimmerman would be a much better moniker for your guest. I mean, does this woman possess any neck muscles?

One more thing. Why is/was she wearing Bronko Nagurski’s wedding ring around her neck?

Regards,

Mrs. Bronko Nagurski

By: valdezvine

valdezvine — Wed, 15 Apr 2009 04:27:17 +0000

Great show Gary. Judi and yowens had good points about cork tree reduction (I don’t have figures) and people keeping wine too long. I’d probably guess the ratio to be about 1 in 300. But I don’t see it as a cork vs. screwcap issue. How about synthetic corks or cheaters? In my mind screwcaps are a far better option than synthetics for wines I’m going to drink within a couple of years. Flavor reduction in just a few months? I’m no expert, but I find that difficult to believe. If a wine with a cork will have a disticnt difference in flavor over that short of a time, then it may not last long anyway. Again, great stuff!