The first bottling event of Vinoland's bottling season went without a hitch today. Vinomaker has been busy all week sourcing pallets of Burgundy style bottles (for a 2010 Sonoma Syrah) and vacuum-sealed bags of SO2 treated corks.
Whilst I do appreciate the incontrovertible simplicity of a screw cap closure (on an inexpensive white wine perhaps), I am a big fan of cork - I think I've mentioned that before. Screw caps are perhaps the perfect wine-bottle closure in technical terms, but I still favour the age old tradition of a natural cork closure. Call me old-fashioned.
Someone once advocated to me the use of crown caps for wine bottles (especially for home-winemaking), the very same closure as one would find atop a beer bottle. Far fetched? Hardly, considering even the very finest champagnes on the planet are sealed with crown caps all the way through tirage and remuage etc. I can imagine dégorgement would be much more difficult a process if dealing with a cork.
Funny, suddenly I feel like a glass of something bubbly. Beer, or champagne?
Someone once advocated to me the use of crown caps for wine bottles (especially for home-winemaking), the very same closure as one would find atop a beer bottle. Far fetched? Hardly, considering even the very finest champagnes on the planet are sealed with crown caps all the way through tirage and remuage etc. I can imagine dégorgement would be much more difficult a process if dealing with a cork.
Funny, suddenly I feel like a glass of something bubbly. Beer, or champagne?
