Screw Caps vs. Cork – What is Your Choice?
Don't be surprised or disappointed if the next bottle of Sauvignon Blanc or even an expensive bottle of Napa Cabernet Sauvignon you purchase will have a screw top as opposed to cork!
A hot topic in the wine industry, cork vs. screw cap is gaining popularity. Screw caps, or Stelvins, were originally developed in the 1970 to bottle cheaper wines. When you purchase wine today you will start to notice (if you have not already) that you are seeing more and more wine bottles with screw caps. So, why screw caps? The answer is, cork taint or 2.4.6-Trichloranisole (TCA).
Cork taint has become a serious problem. Cork taint can affect wine aroma and flavor. The contamination happens during the cork sterilization process. The culprit, or TCA, is formed when the chlorine used for bleaching reacts with the mold already growing in the cork. The unpleasant phenomenon leaves the wine tasting musty and dull. Humans are incredibly sensitive to the TCA, even in weak dilution.
The problem of tainted corks is on the increase due to the lack of good quality cork to meet the demands for bottled wine. With this, the support for screw caps or synthetic cork alternatives quickly ensued.
One of the champions of screw cap closure was New Zealand back in 2001. Today, you will find a large number of Australian and New Zealand wines under screw cap.
A significant number of highly rated wineries in the United States are taking the plunge Plumpjack has started, bottling 50 percent of their reserve production in screw caps. This 90 dollar bottle by Molly Dooker “Carnival of Love” Shiraz holds the 8th and 9th spot of the Top 100 wines in the world for 2007 and 2008 is under screw cap.
So why haven’t all wineries moved to screw caps? There are still a number of issues on the table of aging wine with a screw cap. The cork offers the ability to let the wine breathe. Most wines purchased today are consumed very shortly after purchase, and aging is not an issue.
So, don’t be afraid to purchase your next bottle of wine thinking you are purchasing a “cheap wine” because it has a screw cap! The cork offers tradition, and the romance of uncorking a nice bottle of wine either at your table in a restaurant or when you entertain is wonderful. But, it’s all about the health of the wine you drink vs. how you get to it!
Until next time,
Cheers!
Sunday, January 4, 2009
Thursday, December 4, 2008
Champagne and Sparkling Wines
Champagne and Sparkling Wines
You can say that all Champagne is Sparkling wine, but you can’t say that all Sparkling wine is Champagne. In order to label wine as Champagne it must be produced exclusively in the Champagne region of France. In classic Champagne, common grapes are Pinto Noir, Chardonnay and Pinot Meunier. Pinot Noir adds the spice, red fruit flavors (strawberries, cherry) and complexity, while Pinot Meunier contributes floral aromas and earthy qualities. Chardonnay adds acidity and sharp green apple and citrus notes.
Most champagne is sold as non-vintage, meaning they have used grapes from more than the current year’s harvest. You may see that denoted as NV on the label. Non-vintage Champagne is usually lighter, fresher and less complex than vintage. Vintage Champagne is made from grapes from the same year’s harvest and will show the year on the label. Vintage Champagne is only made in years when the producer feels the grapes are exceptional. Vintage Champagne is moderate to expensively priced. It will be fuller in body, richer, creamier and more complex than non vintage.
Blanc de Blanc means "white of white" and is made only of Chardonnay; lighter in style, perfect with shellfish and seafood. Blanc de Noir means "white of black/dark" and is a white or sometimes rose colored champagne made from either Pinot Noir or both Pinot Noir and Pinot Meunier, both red grapes. Usually fuller-bodied than Blanc de Blanc, this style can match with a variety of foods.
Champagne is incredibly versatile with food. In general, appetizers, asparagus, butter and butter sauce, Caviar, eggs and eggs dishes, lobster, oysters, shellfish, popcorn, smoked salmon pair well.
Remember to chill at about 45 degrees and serve in fluted or tulip-shaped glasses to preserve the bubbles and aromas.
There is a level or sweetness (residual sugar) in sparkling wines. When you see the words Brut Nature or Brut on the label these would be very dry with no perception of sweetness.
The perceived sweetness increases as you move from Sec, Demi–Sec and Doux in that order.
Many different sparkling wines can be alternatives to Champagne. Cava is a type of Spanish white or pink sparkling wine produced in Spain. Try it with fried fish, Sushi and Tapas. Try strawberry shortcake with a Brut Cava. Asti is a sparkling wine produced in the Asti region in Piedmont, Italy. It is available as a sparkling wine (known as Asti spumante or Moscato d'Asti). Both are off dry to sweet, low in alcohol, and often enjoyed with dessert. Try poached pears with Moscato d’Asti. Prosecco, another choice, is delicious with Marcona almonds.
Until next time, cheers!
You can say that all Champagne is Sparkling wine, but you can’t say that all Sparkling wine is Champagne. In order to label wine as Champagne it must be produced exclusively in the Champagne region of France. In classic Champagne, common grapes are Pinto Noir, Chardonnay and Pinot Meunier. Pinot Noir adds the spice, red fruit flavors (strawberries, cherry) and complexity, while Pinot Meunier contributes floral aromas and earthy qualities. Chardonnay adds acidity and sharp green apple and citrus notes.
Most champagne is sold as non-vintage, meaning they have used grapes from more than the current year’s harvest. You may see that denoted as NV on the label. Non-vintage Champagne is usually lighter, fresher and less complex than vintage. Vintage Champagne is made from grapes from the same year’s harvest and will show the year on the label. Vintage Champagne is only made in years when the producer feels the grapes are exceptional. Vintage Champagne is moderate to expensively priced. It will be fuller in body, richer, creamier and more complex than non vintage.
Blanc de Blanc means "white of white" and is made only of Chardonnay; lighter in style, perfect with shellfish and seafood. Blanc de Noir means "white of black/dark" and is a white or sometimes rose colored champagne made from either Pinot Noir or both Pinot Noir and Pinot Meunier, both red grapes. Usually fuller-bodied than Blanc de Blanc, this style can match with a variety of foods.
Champagne is incredibly versatile with food. In general, appetizers, asparagus, butter and butter sauce, Caviar, eggs and eggs dishes, lobster, oysters, shellfish, popcorn, smoked salmon pair well.
Remember to chill at about 45 degrees and serve in fluted or tulip-shaped glasses to preserve the bubbles and aromas.
There is a level or sweetness (residual sugar) in sparkling wines. When you see the words Brut Nature or Brut on the label these would be very dry with no perception of sweetness.
The perceived sweetness increases as you move from Sec, Demi–Sec and Doux in that order.
Many different sparkling wines can be alternatives to Champagne. Cava is a type of Spanish white or pink sparkling wine produced in Spain. Try it with fried fish, Sushi and Tapas. Try strawberry shortcake with a Brut Cava. Asti is a sparkling wine produced in the Asti region in Piedmont, Italy. It is available as a sparkling wine (known as Asti spumante or Moscato d'Asti). Both are off dry to sweet, low in alcohol, and often enjoyed with dessert. Try poached pears with Moscato d’Asti. Prosecco, another choice, is delicious with Marcona almonds.
Until next time, cheers!
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