Opening the book on closures in wine: turning the screw
- Mike Willison
Society is crumbing to pieces. Our collective attention spans are extremely short and shrinking into 140-character sputterings about the daily stuff of life. Things that do not require ceremony (like the halftime show at a Wild Card playoff) are long on celebrity appearances and million dollar pyrotechnic flamboyance with tearful homage to retired off-tackles while we complain of long wedding ceremonies made intolerable by earnest vows and loving testimonials. Romance is dying. If I asked my wife to marry me on Facebook she would have lit me on fire and paraded me through the streets of town. Unwed women would throw first generation iPods at me in disgust.
While I am not one that believes that every moment requires pensive reflection, nor do I believe that the past was a better time that we should strive to recapture, I do feel that there are certain things that demand a moment of repose, and that speak to our notions of what it means to consume and live and be a contributing member of society. Wine is one of them. To the people that toil in the vineyards, to the people that act out a frenzied ballet at each crush, to the lab rats that crunch numbers, titrate and inhale noxious CO2 emissions and worse, to the barrel coopers and their legion of forest shepherds, to the thankless bottling line crew and to the countless generations of Portuguese families harvesting in the oak forests to create corks, we owe this reflection and ritual. Not only to give them thanks, but to recognize their considerable efforts in capturing time, space, and lightning in a bottle so deftly, so beautifully, and so very magically.
So allow yourself the indulgence of doing something with ceremony and purpose. Cut the foil, remove the cork, wipe clean the bottle opening, pour, admire, breathe of the aromas, sip, splash, savor and relish in the delights of a job well done.
- Carrie Kalscheuer
So many people these days are asking me what I think about screwcaps. The perception has long been that screwcaps equal bad wine, and although there are certainly some cheap wines under screwtop, there are also most certainly some cheap wines bottled under cork. So why use them? One main reason: quality.
With a cork enclosure, you really never know what you’re going to get when you open the bottle. Cork taint (a pesky, impossible to detect bacteria also known as trichloroanisole – or TCA) is prevalent – up to 15% of the wine industry is lost yearly just to this one potential downfall.
The argument is often made that wines age better with a cork enclosure. Maybe, but let’s face it – most people age their wine only as long as it takes to drive home from the grocery store. Taste the wine, people. Is it good? If so, drink it. Don’t worry about whether or not you need a fancy doohickey to open it.