Cork or screw-cap?

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Re: Dan Murphy's and Other Wine Deals

vedder50 said:
And therein lies the fallacy between perception vs reality.
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Hmm - I think Marki might be talking about the quality of the wine, not the enclosure. I'd say that it's certainly true of non-Aussie/NZ wine that a lot of the better wine is under cork, and it tends to be the lower quality stuff under screwcap.
 
Re: Dan Murphy's and Other Wine Deals

vedder50 said:
And therein lies the fallacy between perception vs reality.
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Oh in very general terms yes but my further response is that there is no difference except for some legacy issues and perception issues in reference to the quality of the wine and the enclosure.

It's all in the mind. ( well not really from what I have been reading above) Cork can have issues over time. A screw cap should last 15? Years
 
Re: Dan Murphy's and Other Wine Deals

AnonymousCoward said:
Hmm - I think Marki might be talking about the quality of the wine, not the enclosure. I'd say that it's certainly true of non-Aussie/NZ wine that a lot of the better wine is under cork, and it tends to be the lower quality stuff under screwcap.
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Yep, I'm aware of that. I'm generalising, but I think 15 years ago the general opinion was that anything that wasn't under cork was lower quality wine. That is no longer the case, at least not here. I agree, the adoption of screwcap hasn't been as quick overseas, but I think that will continue to change.
 
Re: Dan Murphy's and Other Wine Deals

Purely from a spoilage/storage perspective definitely screw-cap.
That said, I fully agree with beefarmer's post regarding the romanticism of cork. Nothing quite like pulling a cork from a quality wine.
Turning a screw-cap I might as well be opening a bottle of soy sauce.
I think it has something to do with growing up when all wine was under cork. (Might have to check my 1970's BYO Maroomba that I still have 2 bottles of :oops: )
 
Re: Dan Murphy's and Other Wine Deals

I'm firmly in the Stelvin camp. Whatever else, to not get that horrid musty aroma that heralds the death of fruit-based flavour is a luxury.

To muddy the waters, what's with the Pet Nat predilection for crown seals????? Given the - dare I say - unpredictability of how much fermentation has continued in the bottle, having a jagged-edged piece of metal sitting atop who knows how much CO2 dying to get out? I've tried 2 lately, 1 gushed over a glassful of wine into the sink (a judiciouis last moment aha!) & another had aspirations to become a small satellite, thwarted by my ceiling & not an eyeball by good fortune only. :-|

Is it some hipster kinda thing - look at us dudes, we're doing the 'just let it all happen naturally thing' & being low tech, hell we'll cap it like the old man's home-brew ale. Groovy! :idea:

Or is it a cost thing? Certainly the wines I've tried have no aspirations to sit in a cellar for long, so it's kind of outside the cork v Stelvin. But I think we must nip this one in the bud. They're not convenient, they're not a statement - they are dangerous. :evil:
 
Re: Dan Murphy's and Other Wine Deals

I am definitely a Screw cap fan. Before more widespread use of Screw cap with red wine I had many bottles that had corks with TCA, corks that crumbled, and corks that broke in half.
That was despite having a selection of corkscrews to assist me with removing corks.
Screw cap has been extremely successful in Australia and New Zealand with a vast majority of wine makers and wine companies finding the failure rate of cork unacceptable.
Interesting to note that in James Halliday's Top 100 for the Australian in late 2015 95% of the 1242 wines tasted were under Screw cap. 99.8% of white wines were Screw cap. 100% of red wines under $20 were under Screw cap.
No doubt corks have improved over the last 10 years but it seems some of the traditional wine producing countries are putting tradition ahead of reality.
 
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Re: Dan Murphy's and Other Wine Deals

sagittariusdrake said:
I'm firmly in the Stelvin camp. Whatever else, to not get that horrid musty aroma that heralds the death of fruit-based flavour is a luxury.

To muddy the waters, what's with the Pet Nat predilection for crown seals????? Given the - dare I say - unpredictability of how much fermentation has continued in the bottle, having a jagged-edged piece of metal sitting atop who knows how much CO2 dying to get out? I've tried 2 lately, 1 gushed over a glassful of wine into the sink (a judiciouis last moment aha!) & another had aspirations to become a small satellite, thwarted by my ceiling & not an eyeball by good fortune only. :-|

Is it some hipster kinda thing - look at us dudes, we're doing the 'just let it all happen naturally thing' & being low tech, hell we'll cap it like the old man's home-brew ale. Groovy! :idea:

Or is it a cost thing? Certainly the wines I've tried have no aspirations to sit in a cellar for long, so it's kind of outside the cork v Stelvin. But I think we must nip this one in the bud. They're not convenient, they're not a statement - they are dangerous. :evil:
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There should be zero fermentation going on after disgorgement. If there is, you have a serious wine making fault. I'm all for crown seals. Much better than cork. Never had an issue. Glad to see Seppelt Show Shiraz sparkling uses them.
 
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Re: Dan Murphy's and Other Wine Deals

Daver6 said:
There should be zero fermentation going on after disgorgement. If there is, you have a serious wine making fault. I'm all for crown seals. Much better than cork. Never had an issue. Glad to see Seppelt Show Shiraz sparkling uses them.
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Yes the second fermentation lasting 18 mths or so is done under crown cap then disgorged and bottle sealed with a cork. I was very pleased to see the SSSS anniversary vintage release under crown. Cellaring nicely in me frudge as we speak they are.
 
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I've not seen any issues when they open crown sealed sparkling in the QP. In MEL they Open them up on the wall behind where the wine is self served - not at their sink when I have seen it being done. I don't see why it is any different to opening a longneck.

I saw a nifty plastic closure on an elcheapo sparkling that was made to look like a cork and it could be opened in such a way as to mimick the popping of a cork if so inclined. There are also the plastic corks that need to be kept with a wire cage. I assume both of these cost more than a crown seal
 
Re: Dan Murphy's and Other Wine Deals

sagittariusdrake said:
Or is it a cost thing? Certainly the wines I've tried have no aspirations to sit in a cellar for long, so it's kind of outside the cork v Stelvin. But I think we must nip this one in the bud. They're not convenient, they're not a statement - they are dangerous. :evil:
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Doesn't everyone make champagne with cask wine and a soda stream? No need for fancy enclosures... https://www.youtube.com/watch?v=nSNHfAX_vZA
 
Re: Dan Murphy's and Other Wine Deals

The only thing I miss with corks is the ability to send a wine back saying it is corked.
Not sure how you would go claiming this wine is screwed.
 
Re: Dan Murphy's and Other Wine Deals

drron said:
The only thing I miss with corks is the ability to send a wine back saying it is corked.
Not sure how you would go claiming this wine is screwed.
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I've been trying to convince restaurants that their 'corkage charge' should be called 'screwage charge'. No takers yet...
 
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