It’s a Sad Fact that Wineries are Avoiding Cork

For those of us who are old school, hardened wine lovers, the idea of a screwcap sends shivers down our spines.
You may as well drink boxed wine.
And yet, as you can read, problems with corks has caused many wineries to switch to the dreaded screwcap.
There have been several lawsuits over corks being tainted with TCA. Here is an article on one of them.

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Of the 18 wines, only three were suspect as to cork taint.

The judges were experts engaged by an attorney for the plaintiff to determine if they could tell which three wines had been tainted by the cork used to seal the bottles. The defendant in the civil case, a cork producer, said the wines were fine.

The case wasn’t unique. Over the last two decades, perhaps longer, many wineries have sued cork suppliers, arguing that the corks they bought were ruined by the chemical 2-4-6-trichloroanisole (otherwise called simply TCA). And a number of the wineries have won such suits.

But that’s little consolation for the wineries, whose reputations are at stake and who have little recourse if a wine is ruined by TCA, which can make a wine smell like a moldy dishrag. Such a situation could turn consumers off a brand for years.

It is for this reason that many wineries around the world (including about 95 percent of all New Zealand wineries) have switched from corks to screwcaps, and many others have switched to artificial closures, such as plastic. And we are seeing a lot more wine being packaged in boxes.

Among the reasons for these switches is to avoid cork taint.

One Sonoma County winemaker I talked with about this was angry: “Even if you buy first-quality corks (the highest grade),” he said, “we think that some cork makers throw in a small percentage of (bad) corks, just to get rid of ‘em.”
This complex topic isn’t new. The wine industry has been doing research into TCA-tainted corks for a long time, and a lot of that work has been done by the authoritative Australian Wine Research Institute.

The cork industry, largely based in Portugal and Spain, has spent a lot of money over the last decade cleaning up its act as well as promoting the benefits of natural cork. However, with both nations in financial straits, it remains to be seen if such campaigns can long survive.

Meanwhile, a growing number of U.S. wineries have switched to screwcaps. One of the first was Randall Grahm’s Bonny Doon, which now exclusively uses screwcaps for both white and red wines.

A strong proponent of screwcaps for its stellar line of white wines is the central coast region, where winemaker Christian Roguenant has made great whites under two brands, Tangent and Zocker.

A decade ago, restaurant wine service personnel were basically opposed to screwcaps since they seem rather mundane — and the ritual of removing a cork and offering a ceremonial first sip to the person ordering had been one of the service features restaurants could offer. Screwcaps changed this.

But over the last few years, most restaurant personnel have changed their minds and now applaud the screwcap, since it has done away with the question, “Is the wine corked?” The question now need not be asked.

As for the court case we mentioned above, chances are the public will never find out about it.

“Many times, such cases are settled out of court,” said one wine maker. “No one wins if it becomes public.”

Like it or not, the days of having to find a waiter’s corkscrew is almost over.
It is my belief that it won’t be too far in the future that screwcaps will be the norm with most wineries.

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Article: It’s a sad fact that wineries are avoiding cork
Article Source: PressDemocrat.com
Author: Dan Berger

It’s a Sad Fact that Wineries are Avoiding Cork

Resource: Bonny Doone Vineyard

Belgium sits right next to Germany and France, to large producers of wine. Belgium has plenty of wine to offer as well, even if it is smaller than its neighbors. There are several sub regions within Belgium: Flanders, Hageland, Haspengauw, Haspengouw, and Wallonie.

Within each of those are a few additional sub regions. Each area will make various amounts of wine and spirits. Because Belgium is beside the ocean and in a more northern position than the countries beside it, grapes grown here need to be able to handle chilly weather and a variety of soils.

Grapes used in Belgium vary depending upon the vineyard’s location and the wine the vineyard hopes to make. Primarily, however, Belgium tends to offer mostly white wines, with just over 50% of their production lending to whites. Red is a much smaller percentage, not quite 6%, though Belgium does craft a few sparkling wines as well.

If you travel to Belgium, you may see grapes such as Müller-Thurgau, Monica, Kerner, and Chardonnay, with a few additional grapes used in order to blend certain wines.

See what Belgium has to offer – you’re not likely to be disappointed. And if you tire of wine, don’t worry – Belgium makes a great deal of various spirits that may catch your interest.

A lot of times people will simply pop the cork out of a wine bottle and get to pouring. But there is much more to the cork than you may think. Sommeliers and even some waiters know this, and will take special care when opening a bottle of wine before they serve it to you.

You may have heard that smelling the cork will yield results as to whether or not the wine is still good. This is actually not what a sommelier will do. Smelling yields nothing. Instead, the sommelier will inspect the cork visually, checking for the winery name and other identifying information. He or she will also see if there is a stain that runs the length of the cork. If there is one, this means that the cork was not properly sealed in the bottle and wine was able to escape, in turn allowing air into the bottle. If such is the case, the wine may no longer be good, though only a final taste will tell.

The sommelier may also check the integrity of the cork. If you see any mold on the cork just under the capsule, don’t be alarmed, as this is quite common. It won’t hurt the wine. The cork will give the sommelier clues as to the wine’s condition. In the end, however, it will all come down to taste, which can be conducted by either yourself or by the sommelier.

Ice wine isn’t your typical wine. Instead of the grapes being harvested before the weather grows too cool, winemakers actually allow the grapes to freeze right on the vine. Their sugars become more concentrated this way, and they are harvested after freezing.

Typically made into dessert wines because of their sweetness, ice wines are also rather expensive. The tradition is strongly rooted in Austria and Germany, but has since spread to other regions, such as Canada. Canada has made some fine ice wines over the course of the years, and has in fact surpassed Austria and Germany in ice wine output.

Ice wine is often made in a full- to medium-bodied style, with scents of stone fruits like apricots and peaches for white wines and strawberries and candied fruits for red wines. They’re quite delicious, with tones of honey for white and a bit of spiciness in the reds.

The alcohol levels in ice wine are rather low. German wines are often only 7-12% and are, in fact, lower than the Canadian bottles.

So if you want to try something different this season, match up the frost outside with some ice wine inside – but be ready to spend anywhere from $50 to over $100 for a bottle!

Everyone knows about red wine and white wine – but what about that little talked about wine? Those wines that look, well, pink.

Called by a myriad of names (depending upon where you are in the world), you’ve no doubt heard, and maybe even partaken, of rose wines. Whether they’re called rosado or blush wines, they all have the same trait – they are neither white nor red. So how does that happen?

These wines can either be sweet and slightly dry or absolutely dry. No matter which choice is made though, the color is the same. This is because of the way the wine is made. Typically wine color is due to the grape skins. In the case of rose wine, it depends upon the grape being used and just how long the grape skins were allowed to keep in contact with the juice. With red wines, the skins are left in long enough to give the juice its excellent red coloring. Wineries may have specific times allotted to their rose wines in order to give them just the right touch of color before removing the skins.

You can typically find Pinot Noir, Syrah, Merlot, Cabernet Sauvignon, and Zinfandel being used to help create rose wines. Some are used alone while others are used together for a more complex taste. The shorter the time the skins are in contact with the juice, the lighter the wine will be. Every winery will be different in this respect.

In 1919, the United States crafted and passed a Constitutional amendment that brought the consumption of alcohol to a standstill—at least, legally. Many times when people think of Prohibition, they think mostly of beer and hard liquor. But what about wine?

Wine, like other alcoholic drinks, was outlawed. The only way to enjoy a glass of wine recreationally during that time was to do so illegally, such as in a speakeasy. Some people managed to craft wine in their homes. Wine was also available through government warehouses for use in religious practices, such as communion. California was a large wine-producing region, and when Prohibition hit many of these wineries were forced to close.

Thankfully, the amendment was repealed in 1933 with the 21st Amendment. It is unlikely that such an event will ever happen again, especially when we know that alcohol, including wine, in moderation is considered healthy for the body. So raise a glass to the 21st Amendment the next time you buy a bottle of your favorite wine!

Like Ireland and England, Russia is not exactly a place that people associate with wine. Harsh climates and tough conditions aren’t friendly to many vines. However, over time with smart selection and careful techniques, Russia has become a producer of good bottles of wine and has several regions well worth taking a look at.

The Rostov region sits beside the Azov Sea and above Krasnodar. It is small with only a handful of wineries that produce wines able to handle the cold climate and the moisture the sea provides.

Below, the Krasnodar region has both the Azov Sea and the Black Sea as borders. This is Russia’s principle wine producing region. It has an early growing season because the climate here is milder and the soil is excellent. It boasts over 50% of Russia’s vineyards.

Stravropol is where the northern part of the Silk Road crossed in centuries past. With a central location, it is actually one of Russia’s greatest agricultural regions. Still, it is relatively dry and cold, but there are over twenty wineries located there. Primarily sweet and dry wines emerge from the area.

Daghestan is a long stretch on the opposite side, bordering the Caspian Sea. All four regions are in the southern parts of Russia where climates are warmest and mildest.

The Trebbiano grape is widely used in Italy, France, and Australia. But it is in Italy where it is the more commonly planted grape. Trebbiano carries with it a high versatility. The vine yields up many white wines that tend to become the foundation for many of Italy’s table wines.

Generally, it produces a dry white wine that contains a neutral flavoring but has a crisp finish. It is relatively high in acid as well. Often Trebbiano is blended with Malaysia Blanca grapes for an improvement in the flavor and an overall boost for the palate. In Australia, Trebbiano is often used to make brandy.

While it can be blended and mixed with other grapes, Trebbiano may not sound familiar to you. In this case, Ugni Blanc may be what you know more of. When it goes by this name, you can find it as the primary grape in the creation of cognac.

Trebbiano grapes yield a wine that goes with a wide number of foods. Because of its lightness, it pairs best with lightly flavored pastas and shellfish. Enjoy it with appetizers as well.

Where should you and your significant other wed? Have you considered the beauty that a wedding at a winery can bring?

Many wineries are open to offering their services as well as their gorgeous landscapes to couples who wish to get married. Take some time to do the necessary amount of research. Don’t be afraid to visit the winery before making a final decision. A first hand look at the location will let you know if it is right for you or not. Consider other factors as well, such as how difficult or easy it is to get to the winery, how far it may be from other locations you intend to be at that day, such as the reception or photo opportunities.

If you like, you can also have the reception at the winery. That can be much easier on a bride with a big dress as well! You can have the wedding outside or inside, and even take photos throughout the vineyard for a truly memorable experience.

A wedding at a winery can be a delightful choice. The winery will already have wine available for guests as well! A few phone calls should solidify the date, time, and location. Any winery will likely be pleased to have the business and make your day as special as possible.

When people think of Ireland, they don’t often think of wine. Rather, it brings to mind stout beers and amazing liquors. But that doesn’t mean Ireland should be counted out when it comes to wine.

Ireland, however, has had a very slow start when it comes to wineries within the country. The weather and land isn’t ideal for many grape varieties. Indeed, even in 1996 wine seekers would have a difficult time finding vineyards. At most, one might discover a few personal vineyards that only contained a handful of vines.

However, the years have passed and grapes have changed as they always do, and Ireland has had a few people grow more and more interested in producing their own wine. With care and precision, there are now a few wineries in Ireland. The country primarily produces white wines, but there are a handful of reds in production. The majority of these vineyards are around Cork, which is located in the southwestern corner of the island.

The European Commission now recognizes Ireland as a wine producing country. Do some research before visiting so you know where to go and what to taste first!