Did I miss something or was the ONLY reason she gave for supporting cork that it’s environmentally friendly?
For me personally it’s more important not to have vrot wine. Maybe she can replace my carefully matured and highly anticipated 2001 Paul Cluver Cabernet Sauvignon that I opened this past Saturday and found totally destroyed (with a 99% probability) by this environmentally friendly closure?
I always thought that a DIAM contained cork and what if it’d been a First Growth from ’82?
Sustainability, eco-consciousness and protecting the Iberian lynx perhaps some few other reasons, or should we all join the Japs & go harpoon a few Blue Whales.
At the very least it’s bio-degradable en jy kan dit nog gebruik om ‘n paar baber te gaan vang.
Of course DIAM is made from bits of cork. Unlike “regular” natural cork though, the chance of TCA is down to 0.2% and there’s arguably less chance of RBO too.
If it was a ’82 First Growth, my point would have been made even more strongly.
Cudo’s to Paul Cluver who’s about to replace my wine and have, since those older vintages, moved away from the most dodgy of all closures.
Obviously all those First Growth Bordeaux and Grand Cru Burgundies are incorrect in using cork……Kwispedoor’s wine knowledge is not worthy of this blog.
Instead of merely disagreeing or debating, you just had to be nasty, didn’t you Hennie?
I’ve had some of those lofty French wines that were ruined by both TCA and RBO (despite them having access to some of the best cork stocks in the world). Maybe you enjoy that sort of thing or maybe you just don’t know the difference. Either way, that doesn’t mean I have to like it – and I don’t.
Of course tradition, fear of public reaction and French romanticism has nothing to do with the decision of lofty French wine producers to remain bottling under cork – it’s based on pure, irrefutable science, right Hennie? Read this little note: http://www.decanter.com/news/wine-news/489176/kiwis-spread-the-screwcap-gospel
It’s one of countless on the web. I’m expecting you to be highly intolerant of the writer’s opinion (because it’s different from yours), but it’s interesting to see, since the article was written, how alternative closures have gained significant market share. There must be a massive amount of stupid people out there. Why don’t they just follow the First Growths’ lead? Morons!
I was not aware that extensive wine knowledge is necessary to comment on this blog. If Emile can confirm this I’ll definately refrain from reading and participating, as I’m just an amateur wine lover who taste, drink and comment for fun.
Uh, opened a corked Quoin Rock Syrah 2005 around a campfire in the bushveld this weekend. The bottle will be replaced (Hennie was not there to polish it) but, sadly, not the whole experience…
Opened a 3003 L’Avenir last night. The cork just crumbled, impossible to get it out. Cork had – what? rotted? No, it was dry and dust though wine kept in perfect conditions on its side. Wine was over aged, too much oxygen?
Why do we hav eto put up with this inadequate closure?
Did I miss something or was the ONLY reason she gave for supporting cork that it’s environmentally friendly?
For me personally it’s more important not to have vrot wine. Maybe she can replace my carefully matured and highly anticipated 2001 Paul Cluver Cabernet Sauvignon that I opened this past Saturday and found totally destroyed (with a 99% probability) by this environmentally friendly closure?
Go DIAM!
I always thought that a DIAM contained cork and what if it’d been a First Growth from ’82?
Sustainability, eco-consciousness and protecting the Iberian lynx perhaps some few other reasons, or should we all join the Japs & go harpoon a few Blue Whales.
At the very least it’s bio-degradable en jy kan dit nog gebruik om ‘n paar baber te gaan vang.
Of course DIAM is made from bits of cork. Unlike “regular” natural cork though, the chance of TCA is down to 0.2% and there’s arguably less chance of RBO too.
If it was a ’82 First Growth, my point would have been made even more strongly.
Cudo’s to Paul Cluver who’s about to replace my wine and have, since those older vintages, moved away from the most dodgy of all closures.
Obviously all those First Growth Bordeaux and Grand Cru Burgundies are incorrect in using cork……Kwispedoor’s wine knowledge is not worthy of this blog.
Instead of merely disagreeing or debating, you just had to be nasty, didn’t you Hennie?
I’ve had some of those lofty French wines that were ruined by both TCA and RBO (despite them having access to some of the best cork stocks in the world). Maybe you enjoy that sort of thing or maybe you just don’t know the difference. Either way, that doesn’t mean I have to like it – and I don’t.
Of course tradition, fear of public reaction and French romanticism has nothing to do with the decision of lofty French wine producers to remain bottling under cork – it’s based on pure, irrefutable science, right Hennie? Read this little note: http://www.decanter.com/news/wine-news/489176/kiwis-spread-the-screwcap-gospel
It’s one of countless on the web. I’m expecting you to be highly intolerant of the writer’s opinion (because it’s different from yours), but it’s interesting to see, since the article was written, how alternative closures have gained significant market share. There must be a massive amount of stupid people out there. Why don’t they just follow the First Growths’ lead? Morons!
I was not aware that extensive wine knowledge is necessary to comment on this blog. If Emile can confirm this I’ll definately refrain from reading and participating, as I’m just an amateur wine lover who taste, drink and comment for fun.
Uh, opened a corked Quoin Rock Syrah 2005 around a campfire in the bushveld this weekend. The bottle will be replaced (Hennie was not there to polish it) but, sadly, not the whole experience…
Opened a 3003 L’Avenir last night. The cork just crumbled, impossible to get it out. Cork had – what? rotted? No, it was dry and dust though wine kept in perfect conditions on its side. Wine was over aged, too much oxygen?
Why do we hav eto put up with this inadequate closure?