Most changed from being evenly balanced between all flavour characteristics, to displaying more pronounced "honey aromas" and the "struck flint aromas", and less pronounced acid and fruitiness. If only the ship had gone down with a cargo of screwtops!
Credit: Matt Golding. Some were positive and optimistic, while others were cautious and only put half of their rieslings under the screwcap closure. In , Taylors Wines made the "game-changing move" to bottle all their wines under screwcap, the first winery in Australia to do so. From there, Mr Taylor says, "wine media and sommeliers really picked up on the screwcap, and from there it spread around the country.
The wine regions followed suit as they experienced the same issues we did with cork. Within five years, 50 per cent of Australian white wines were bottled under screwcap. By , 80 per cent of Australian reds were bottled similarly. Today, per cent of Australian wines are topped with the closure, according to Peter Nixon, head of Dan Murphy's wine panel and editor of its Buyer's Guide.
Mr Nixon says that once a winery made the switch to screwcap, its business generally grew. The success of the screwcap in Australia's wine industry spread the revolutionary sealing method to other countries. Despite the success of the screwcap, cork remains the most common closure around the world due to the traditions of old-world winemakers in Italy and France, as well as the habits of their consumers.
Indeed, of the 36 billion bottles of wine produced worldwide each year, between 65 and 80 per cent of them are closed with cork, according to the UN's Food and Agriculture Organisation.
But European winemakers often send their wines under screwcap to Australia. And, according to owner and wine director Attila Gyulai , it's the younger generation that seems more apt to purchase such bottles. While research is ongoing about the affects of time on screw cap wine, below, Gyulai shares his two cents on the subject.
Q: What's the deal with screw cap wine and aging? First I heard that you can't age screw cap wine, and then I recently heard you can. At Embeya, roughly 30 percent of our label wine program is screw cap. Our list is very Riesling-heavy, with just about 80 Riesling labels. In terms of how screw cap bottles can age and how the top changes the wine, I, personally, believe this really remains to be seen. The true test is tasting the same wine, stored in the same cellar, with a screw cap and a regular cork.
Last year I did a side-by-side tasting of a Syrah from Australia bottled with a cork and a screw cap. Despite concerns that consumers will be reluctant to give up the so-called romance of pulling a cork from a bottle, this radical move to screw-caps is softened in Australia by the esteem granted to Grosset and his colleagues.
Franck Crouvezier, sommelier at Sydney's Bel Mondo restaurant, feels that the combined reputations of the wineries and restaurants involved will help the public accept the screw-caps. By Susan Gough Henly. You Might Also Like News. Suzanne Mustacich. Oxygen short-circuits this development by shortening the life of the wine. Decanting can be beneficial to wines you will drink shortly. But decanting is a brief process intended to volatize esters, allow unpleasant gases to blow off, evaporate alcohol, and soften tannins.
Brief decanting does not cause significant oxidation. Compare wine that has decanted for two hours to a half bottle of wine that has sat on the kitchen counter for a week or two. The latter will be notably oxidized The more rich in tannin, acidity and color compounds, the longer a wine can be decanted without becoming oxidized.
The cork has dried and shrunk or has a hole in it. A dented screw cap may also let air in because it's no longer providing a good seal. Plastic corks, both solid ones and those with foam cores, are porous. They always allow air into bottles at steady rate which will depend on the particular material. Therefore, plastic corks are not appropriate for wines intended to age. Drink wines closed with plastic within six months of purchase, preferably sooner.
Moldy corks look unattractive. If you have a bottle with a moldy cork, clean the top of the cork and the lip of the bottle before opening it.
But the cells of the cork itself contain oxygen. Most of this oxygen is released within the first couple of days. During the first year year after bottling, about 2. From that point on, as long as the cork is sound, little to no additional oxygen will come out of the cork. Technical corks, such as DIAM , are made by agglomerating ground cork. They introduce much less oxygen than regular corks, but still more than screw caps. Some people are concerned about reduction in wine bottled under screw cap.
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