Alternative closures vs. cork

[Roy Hersh]

Port is from Portugal and for the vast majority of corks, so are they. In an upcoming feature in FTLOP's newsletter, you'll get to read more from the Port trade and the cork producers.

Here is a short article on the topic. I was intrigued to learn that cork marketshare has dropped 25% in the past decade (if this article's author is accurate).

http://www.latimes.com/business/la-fi-c ... tml#page=1

[Paul Fountain]

I'm not at all surprised by that.
While Europe generally isn't too interrested (although I have seen a few German rieslings under screwcap recently) my understanding is that in the US, there is a lot of high volume, low price gear that is under screwcap.
I don't know the stats for Australia I'd be surprised if we are much less than 90% screwcap across the market, at all price points. It is now rare to see a white wine under cork. Same goes for New Zealand. Of the Australian stuff that isn't under screwcap that I own, I'd also have way more under DIAM than I would under normal cork.

[Eric Menchen]

Even with that shrinking market share, are they down in absolute terms given the growth of wine production in the last 30 years? My cork flooring came from China. Maybe the Portuguese should be more concerned about quercus variabilis than screwcaps?

[Moses Botbol]

Had an Italian wine not so long ago that had a glass t-cork with an o-ring.

[Paul Fountain]

I've just been at a Portuguese wine tasting today and 3 of the Esporao wines (a white, a red and a rose) were under screwcap. They certainly aren't the higher end Esporao wines but it is interesting none the less that they are even prepared to do it. The importer said that they go to 3 different markets in scewcap. I should have asked who the other 2 were. New Zealand is probably one but I don't know what the 3rd is.

[Roy Hersh]

For the moment, I'd rather not name names, (it will become apparent in a few days) however, there is one kingpin from the Port trade who believes that there is almost no issue with cork taint in Port wine.

Here is the direct quote:

"The quality of the closure in Ports is crucial, as it is for all wines, but Ports are not, if at all, very susceptible to TCA or other eventual cork defects due to the high alcohol level."

Do you believe that the alc. level has any preventive effect on the incidence of TCA in cork stoppered bottles of Port?

[Andy Velebil]

For the moment, I'd rather not name names, (it will become apparent in a few days) however, there is one kingpin from the Port trade who believes that there is almost no issue with cork taint in Port wine.

Here is the direct quote:

"The quality of the closure in Ports is crucial, as it is for all wines, but Ports are not, if at all, very susceptible to TCA or other eventual cork defects due to the high alcohol level."

Do you believe that the alc. level has any preventive effect on the incidence of TCA in cork stoppered bottles of Port?

He doesn't drink much Port does he

[Eric Menchen]

There are at least two sides to this. First, does the alcohol level inhibit the production of TCA. This is certainly conceivable, as alcohol is unfriendly to many bacteria and fungi, although I'm a little skeptical. Second, does the alcohol level (and even the other characteristics of the wine) affect the taste thresholds of TCA. There is some evidence and at least one study to support this. So even if there is just as much TCA in Port, you may be less likely to notice it compared to other wines.

[Eric Menchen]

Here's a extensive writeup on fungi growing in cork, with no mention of alcohol tolerance: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC134401/

[Glenn E.]

TCA is a myth.

[Bradley Bogdan]

The greatest trick the devil ever pulled was convincing us TCA exists in Port... Or something like that, haha.

On a more serious note, I have seen it mentioned in the scholarly community that alcohol does have an effect on perception, and I agree it could have an effect on the offending bacteria in theory, but seeing as it takes so little to offend most humans, I suspect both are more scholarly, rather than practical debates to have.


Sent from my iPhone using Tapatalkz. U

[Roy Hersh]

He doesn't drink much Port does he.

I don't know, but he has been making Port wine for 31 years or so. Andy, I think you will be amazed to learn who this is, as I know how much you like and respect him.


I will admit, his statement blew me away and I had to read it over and over to make sure I wasn't missing something.

[Moses Botbol]

He doesn't drink much Port does he.

I don't know, but he has been making Port wine for 31 years or so. Andy, I think you will be amazed to learn who this is, as I know how much you like and respect him.


I will admit, his statement blew me away and I had to read it over and over to make sure I wasn't missing something.

Where does he think the taint associated with corks comes from then? Not that I am 2nd guessing him, but just want understand his perspective.