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In Reply to: RE: Damn cork! posted by jimbill on June 18, 2011 at 20:01:52
Since I've been laying down wine for the past 15 or so years in a cellar, I've not had that experience that I recall. How have these ones been stored that you've come across recently? Though I like pulling a cork on special wines, I do agree that the screwcap technology is easier and less prone to problems.
Mike
Follow Ups:
I had just bought the bottle at Costco a couple of days before.
I don't believe storage has anything to do with a corked wine. The TCA is usually caused by the sterilization treatment of the cork or from cork tree itself.
Wine Spectator did a study and found up to 7% of wines tested to be tainted.
Cork is just one source of TCA. It can from a barrel or wood in a winery for example. In those cases no closure will help with the problem.
I want to use screwcaps for my whites next year....the companies that make them are kind of a pain to deal with...very long lead times. I think they are very in demand.
BTW, I bottled Syrahs today....I paid 50 cents a cork plus about 20 cents for the tin foil to go over top of the cork....70 cents!...per bottle...just for that. A lot of wineries are switching to screwcaps because they are CHEAP!!
It's good to hear that a new idea is cheaper.
By the way, I'd still like to hear your thoughts on my tannin question. I hope it didn't come across as a challenge. It definitely wasn't meant as such.
Sorry, I didn't see it...
As you said, a lot of things happen to make a wine more or less tannic. One of those things is growing conditions. Grapes grown on a windy spot will have thicker skins and tend to make a more tannic wine for example.
Taken as a whole (and I'm no expert on Napa Merlot) it seems that Washington grown merlot makes a more structured wine. Too bad the market for merlot is in the toilet right now!!!
One of the most interesting things I've witnessed is how finishing tannins (made from grape skins or grape seeds) completely change the way a wine feels in your mouth. Each of the two tannins (they are usually used together) affect your mouth differently. In the hands of someone who knows what they are doing, it's pretty amazing.
There are other uses for tannins, but I don't want to bore everyone.
It's fine to pass along the name of a good wine you had recently, which most forums do. But I think it's more interesting to hear information from winemakers such as yourself, and industry insiders, giving out info that you can't get elsewhere.
When you mention finishing tannins, do you mean that they are added? I always thought the juice sat on the seeds and skins and got the tannins from contact.
Yes, they are added right before bottling. Powder form.
We (I guess I don't speak for everyone) also use powdered tannins (derived from chestnut trees) during fermentation. They basically drop out after fermentation, but the tannins from the skins then stay in the wine instead of dropping out.
Tannins can also be used to bind up other things (mold) and then taken out with gelatins.
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