(A short sabbatical is in order - So, for the next few weeks, we'll take a look back at some older posts: This one is from 2012 about wine closures.)
The
purpose of a wine closure is to keep the wine in and the air out. When a winemaker decides on a closure
s/he considers many elements including, regulations, tradition, style of the
wine, cost, and consumer perception.
Cork has been the favorite wine closure for hundreds of years, but other
options exist and studies have been conducted throughout the world, trying to
pinpoint the one that is best.
Here
are just a few options with their benefits and their peccadillo’s.
Cork
Corks
have been used to seal wine since the seventeenth century when Champagne maker,
Dom Perignon used them. Cork is a
natural, flexible material that seals well and lends an air of tradition and
sophistication to a bottle of wine.
But due to the extensive demand for cork, another viable closure would
help to easy the demand on the cork oak tree.
While
cork has been an easy closure to work with and does a relative fine job of
sealing wine, there are some problems.
The main one is cork taint. This happens when TCA
(2,4,6-trichloroanisole) contaminates the cork. The result is a mold that grows on the bottom of the cork
and leaches out into the bottled wine. Cork taint gives a musty smell, and a
‘wet-dog’ or moldy taste to the wine.
This is referred to as a “corked” bottle. Research indicates that
between 5 to 10% of all bottled wines spoil due to cork taint.
Cork
is also seen as the ‘greener’ solution for wine closures since it is
biodegradable. And, let’s face it,
there’s romance, tradition, and a bit of drama all wrapped up in the
presentation and sniff of the cork, as well as that resounding ‘pop’ when a
bottle is opened!
Synthetic
Cork
Synthetic
corks are made from high-grade polymer plastics. While it is a suitable alternative for natural cork for the
short term, synthetic cork has not fared well in keeping oxygen out for longer
periods of time. Since it does not
retain its seal over the years, it is suggested synthetic corks be used on wines
that will be consumed within five years of bottling.
Synthetic
corks are used in less than 10% of all commercially bottled wines in the
world. In Italy, synthetic corks
are used mainly for white wines.
Natural corks are used for red wines and the more paramount wines that
require aging.
Overall,
consumers have grudgingly accepted them.
While they do not crumble or break apart in the bottle, synthetic corks
do not provide any clues about the wine such as freshness or aroma. They do, however, provide the required
“pop’ when pulled!
Screw
Cap
Screw
caps, made from aluminum, were developed in the late 1960’s and used
commercially in the 70’s. Most U.S. consumers equate them with cheap wines and
find screw caps to be unacceptable.
But in other parts of the world, screw caps are slowing gaining in
popularity, thanks in part to New Zealand and Australia.
At
the beginning of 2000, winemakers from Australia and New Zealand decided to end
their problems with cork taint by using screw caps on their wines. In 2001, 1% of New Zealand wineries
were using screw caps. By 2004 it
had risen to 70%. Australia
followed suit and now the majority of non-sparkling wines in Australia use
screw caps. Even the United
Kingdom is learning to embrace them.
In 2003, 41% of consumers viewed a screw cap wine as acceptable; that
number is up to 85% as of 2011. (Just over 10% of Americans find a screw cap to
be acceptable on wine.)
Some
advantages to screw caps include easy of use and no tools required. Other
countries (Spain, Italy and France) are also reconsidering the screw cap for
wines that are to be consumed while young. A
screw cap also helps a wine retain its fruitiness, freshness, and aroma. For
wines that are to be consumed within 3 to 5 years, screw caps are fine.
But
for wines that are to be aged, screw caps are not the answer. Since they do not
allow any air into the wine, which aging reds need, that can reduce certain
sought-after qualities. And, that ritual “pop” of the cork is missing.
There
are two other alternative wine closures that are being used in the market.
Glass
The
glass/plastic closure is known as Vino-Seal or Vino-Lok. The stopper has an inert o-ring that
creates an airtight seal, thus preventing oxygen from getting to the wine.
The
glass closure was introduced into the European market in 2003 and has been used
by over 300 wineries. While easy
to use and attractive, there are some drawbacks for use in the U.S.
Unfortunately,
compatible bottling equipment is only found in Europe, so to use it in the U.S.
would require hand bottling, or a major investment in new bottling equipment
and shipping it over here. Also,
one topper cost 70¢ - a tremendous expense compared to other closures.
Zork
Zork
is the newest wine closure on the field.
Launched in 2010 in Australia and New Zealand, the closure is made from
100% recyclable food-grade polymers.
The closure is similar to a screw cap expect that it “pops” when
opened.
To
open, you pull the tear tab at the bottom and unwind to the T-top. Once opened, the closure becomes the
T-top with its reusable cork.
Study
New
research, the “Bottle Aging – Closure and Variability Study,” is now being conducted by the University of
California, Davis, in partnership with the PlumpJack Group. The study, which was announced in June,
will compare the effectiveness of natural cork, synthetic cork, and screw caps
on keeping a wine at its utmost quality.
In
Conclusion
For
alternative wine closures to really catch on, they will have to first gain the
trust of winemakers and producers.
These are the people who know and understand wine science, and want to
use the best closure available for each of their wines. That may mean that a winery or
producer might use two or three closures; each wine topped with the
best closure suited for it.
~
Joy
