Does it Matter . . . Closures . . .

I am a beginner here… Certainly good points on the screw cap, which I am hearing a lot about. Looking at the wines in the photograph, the right bottle’s cork is damp from the wine, so doesn’t that have an impact on the wine, color, taste. Every bottle which is transported, moved in a shop, has the risk of coming in contact & changing… How does the vineyard insure their bottle of wine keeps the quality aroma & taste they’re “selling”? Complex issues for a bottle of wine which may sit on a shelf for years or accompany dinner tonight…..

Wine Verbiage

cork oxidation

As many of you know, I am a huge fan of the screw cap. Let me say at the beginning here that I do NOT believe it is the ‘perfect’ closure as I do NOT believe that there is such a thing.

But let me explain why I use screw caps for all of my tercero wines. Again, this is not to say that it is ‘better’, but there is a reasoning that I think is important to understand:

I do not like TCA whatsoever. For those who do not know what this is, during the aging process of corks, mold grows on the air drying cork. Sometimes, but not all of the time, a chemical compound is created that eventually becomes TCA, or tri-choloranisole for those who dig scientific names J

What’s the big deal with TCA? Well, at low levels, it simply steals the aromas from a wine…

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