Why aren't all wine bottles twist offs?

[KB]

So oxidation is a good thing?

Small quantities of oxygen are good, while large quantities, like when you open the bottle are bad. Some wineries micro-oxidize their wine before it reaches the barrel. The micro-oxidizing effect of cork in the bottle just improves it further. Most people including myself (depends on the wine) have a hard time telling the difference between cork and twist-off.


http://www.winebusiness.com/wbm/?go=getArticle&dataId=64490
http://vinebuzz.biz/node/85


When I make my own wine, the wines in the cork taste immensely better than the wines in twist off caps. So much so that I stop using twist offs and used solely cork even though cork was much more expensive.

A perfect example of the benefits of oxidation is the vinturi device. http://www.vinturi.com/vinturi-red-wine-aerator/?gclid=CO7Ao5bF4qcCFQnrKgod1g5w-A
It improves the flavor of a bottled wine by letting more oxygen flow over the wine in the pouring process.

 

[spidey07]

An issue came up a few years ago about a natural cork shortage. This caused a push to synthetic corks and screw caps. But I have not heard about the supposed shortage for quite a while.

Natural corks are also why those bottles must be stored on their side ... to keep the cork from drying out, falling apart, and/or allowing too much air in.

Yep. There was a big cork shortage about 10-12 years ago and that force wineries to go to other means. Turns out they like it so much and the money it saved they stayed with them.

Now the cork industry has been panicking as wineries don't want to go back to cork. The only reason cork is used is because of perception and nothing else.

 

[Scotteq]

So oxidation is a good thing?

That's part of what Barrels do, in addition to introducing flavors and armoas from the wood.


And for the record: Good Scotch also use cork stoppers.

 

[ConwayJim]

If the cork comes out all crumbly, then the wine is off...

 

[Scotteq]

If the cork comes out all crumbly, then the wine is off...

Correct - It means the bottle was stored improperly (Vertical), and the cork was allowed to dry out.

 

[moshquerade]

If the cork comes out all crumbly, then the wine is off...

Correct - It means the bottle was stored improperly (Vertical), and the cork was allowed to dry out.

Seems easier to ruin a good bottle of wine due to a natural cork then to just use a synthetic one or a screw top, right?

 

[Scotteq]

Seems easier to ruin a good bottle of wine due to a natural cork then to just use a synthetic one or a screw top, right?

...and certainly worth it in terms of economics.

Too bad I've yet to taste a screw top or box wine worth spending much time drinking, except when mixed with soda to make a spritzer. <shrug>

 

[Codewiz]

That's part of what Barrels do, in addition to introducing flavors and armoas from the wood.


And for the record: Good Scotch also use cork stoppers.

You can get the flavors and aromas of barrels without barrels. Many homebrewers such as myself use oak spirals or oak chips. That will allow a winemaker to get the oaking he/she wants.

However, there is no common method for micro-oxidation outside of barrel aging at this time. Generally, oxidation is BAD. Micro-oxidation is good. Winemakers do everything possible to keep oxygen out of their wine while making it. If we could eliminate oxygen while making it, that would be ideal.

However, small amounts of oxygen via micro-oxidation help age the wine. Basically small small small amounts of O2 = good. Uncontrolled amounts of oxygen = bad.

Natural corks allow for micro-oxidation to occur and that is one reason why wines age.

Twist off/synthetic corks don't allow it.

I buy a range of types of wine with different enclosures from boxed, twist off, and real cork. I buy mostly wines with a cork because I can reuse those bottles with my own homebrewed wine.

 

[Codewiz]

Seems easier to ruin a good bottle of wine due to a natural cork then to just use a synthetic one or a screw top, right?

Most $10-$20 bottles of wine are intended to consumed early. They aren't meant for aging. Therefore, using natural corks makes little sense.

Once you start getting into the $30/bottle prices then aging comes into play. I don't we will see much movement away from natural cork.

I just don't understand synthetic corks at all. Screw cap all the way.

Too bad I've yet to taste a screw top or box wine worth spending much time drinking, except when mixed with soda to make a spritzer. <shrug>

I would be willing to bet that under blind tastings, that wouldn't be true. I have done many many blind tastings and the results always surprise. One of my first blind tastings was done at a party where we had bottles ranging from $3 all the way up to $100. These were all "experienced" wine drinkers. It was shocking for almost everyone there to find out what they liked most. Personally, the wine I ended up liking the most was Blackstone Merlot. I couldn't freaking believe it.

I don't judge a wine by the cost or the enclosure, I judge it on the concept of whether i like it. Some wines are everyday table wines and others are for more special occasion type events.

 

[NikolaeVarius]

Seems easier to ruin a good bottle of wine due to a natural cork then to just use a synthetic one or a screw top, right?

It's the balance that gives it taste. If you store it at the right angle and humidity, the cork will stop massive amounts of oxidation from occuring while there will be a small amount of wine that is exposed inside the bottle that allows for extremely slow oxidation.

 

[Gibsons]

I had an ok Reisling and a meh cab.

Apparently, France has a ton of decent-to-good boxed wines.

It really is the best, though, because the wine doesn't go bad. It's in an air tight plastic bag with a spout. Pouring a glass doesn't introduce any air into the bag, so no oxidation occurs. Open up a bottle of wine, though, and immediately starts oxidizing.

That's a big reason I don't drink that much wine. Once you open the bottle, you're sort of committed to drinking it. I usually want about two glasses, so I need to finish the whole bottle or hope the rest keeps well.

Wish the better wines could be boxed up, but I guess there's too much prestige to lose.

 

[Scotteq]

I would be willing to bet that under blind tastings, that wouldn't be true. I have done many many blind tastings and the results always surprise. One of my first blind tastings was done at a party where we had bottles ranging from $3 all the way up to $100. These were all "experienced" wine drinkers. It was shocking for almost everyone there to find out what they liked most. Personally, the wine I ended up liking the most was Blackstone Merlot. I couldn't freaking believe it.

I don't judge a wine by the cost or the enclosure, I judge it on the concept of whether i like it. Some wines are everyday table wines and others are for more special occasion type events.

Seeing as I switched to Whiskey (usually Scotch) some years ago, I won't take that bet. 😉 Having said that - I can (and do) taste the metal used in the caps. I don't drink canned soda (pop, whatever) for the same reason.

 

[Codewiz]

That's a big reason I don't drink that much wine. Once you open the bottle, you're sort of committed to drinking it. I usually want about two glasses, so I need to finish the whole bottle or hope the rest keeps well.

Wish the better wines could be boxed up, but I guess there's too much prestige to lose.

You can easily keep a bottle of wine a week or two with a vacuum sealer. I use a foodsaver winesaver. I open a bottle and I can enjoy it over the next week or so. Just vacuum the air out and throw it in the fridge.

But box wines are nice for the ability to drink it more casually.

Seeing as I switched to Whiskey (usually Scotch) some years ago, I won't take that bet. 😉 Having said that - I can (and do) taste the metal used in the caps. I don't drink canned soda (pop, whatever) for the same reason.

'

That would imply that the metal is leeching into the wine or soda. I don't think there is any evidence to support that. I would say this is the same type of thing as people who say they are allergic to sulfites then proceed to eat a bag of dried fruits covered in it.

Not saying you don't "taste" it but I doubt it has anything to do with the actual product.

 

[Gibsons]

You can easily keep a bottle of wine a week or two with a vacuum sealer. I use a foodsaver winesaver. I open a bottle and I can enjoy it over the next week or so. Just vacuum the air out and throw it in the fridge.

But box wines are nice for the ability to drink it more casually.


'

That would imply that the metal is leeching into the wine or soda. I don't think there is any evidence to support that. I would say this is the same type of thing as people who say they are allergic to sulfites then proceed to eat a bag of dried fruits covered in it.

Not saying you don't "taste" it but I doubt it has anything to do with the actual product.

But then I'd have to buy one. Then ask the wife where the hell she hid it this time, every time I needed it. (She's always putting stuff in new places!)

Or I could just get some beer, usually for less money, and have two of those. 🙂

 

[Codewiz]

But then I'd have to buy one. Then ask the wife where the hell she hid it this time, every time I needed it. (She's always putting stuff in new places!)

Or I could just get some beer, usually for less money, and have two of those. 🙂

Trust me, not a wine snob here. I drink beer also. There are a few things on my counters these days. Our tassimo coffee maker, a spice rack, 3in butcher block, and my winesaver 🙂

Some days I feel like beer. Other days, wine is where it is at.