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Closure on closures.
Posted: Tue Jun 13, 2006 6:23 pm
by Ratcatcher
Yes that hoary old chestnut again.
My perception from reading and listening is that Screwcaps and Diam are leading the field at the moment.
Screwcap for whites and early drinking reds and Diam in the traditional reds.
Normal corks seem to have missed the boat.
Posted: Wed Jun 14, 2006 3:58 am
by Ian S
In Australia and NZ, maybe. In europe, not yet - I've yet to buy a single fine wine from Europe under screwcap, diam or any of the other alternatives.
Posted: Wed Jun 14, 2006 5:19 am
by Wizz
Ian the Laroche Chablis were notble under screwcap in Australia, and Gunderloch are putting some of their Rieslings under screw as well - are the European versions under cork? I'd heard the Laroches were bottled differently for different markets,
Andrew
Posted: Wed Jun 14, 2006 10:04 am
by Alex F
I haven't seen a diam yet... anyone have any examples?
Posted: Wed Jun 14, 2006 11:01 am
by camw
Alex F wrote:I haven't seen a diam yet... anyone have any examples?
Castagna, Port Phillip Estate and Bindi are the ones that I can recall that I've tried under the closure. I'm sure there will be a bunch at Wine Australia.
Posted: Wed Jun 14, 2006 11:10 pm
by Josie
what about crown seals? are they more common in europe than they are on australian sparklings?
Posted: Thu Jun 15, 2006 3:39 am
by Ian S
Wizz
Not sure, I'd not noticed them, but "the brains of the operation" has been subtly keeping me out of wine shops for a while (still we do have 2 cases on the way from an auction win
).
I'll make a point of looking if we make it into Noel Youngs shop on thursday
regards
Ian
Posted: Thu Jun 15, 2006 3:40 am
by Ian S
Josie
Yet to see a crown seal on sparkling wine in europe (and would be surprised if there were any). Even a good few of the beers use cork!
regards
Ian
Posted: Thu Jun 15, 2006 5:32 am
by Josie
is there are particular reason why they don't use crown seals? it's used as part of the bubbly making process, right?
i've only ever seen them on the chandon zd, and a sparkling red, possibly the seppelt show reserve?
Posted: Thu Jun 15, 2006 2:18 pm
by Ratcatcher
I've never quite understood crown seals.
If they are effective enough for sparkling wine how come beer only has a shelf life of less than 12 months? Surely beer should last longer than that if the seal is good enough for bubbles?
Posted: Thu Jun 15, 2006 2:24 pm
by GRB
Not the seal on beer that is the problem it just deteriorates all on it's own. I would say most premiums are stuffed after about 1 month from bottling and are at their best for about 1 week. FRS in most cases is supposed to improve if only I could buy enough SOSS to keep ahead I will find out
Glen
Posted: Fri Jun 16, 2006 12:33 am
by Ian S
Some traditional ales do improve slightly with age, but not long age. Can't see lager style beer improving (unless someone finds a way to turn it back into water
)
Posted: Fri Jun 16, 2006 9:09 am
by Michael McNally
GRB wrote:Not the seal on beer that is the problem it just deteriorates all on it's own. I would say most premiums are stuffed after about 1 month from bottling and are at their best for about 1 week.Glen
Coopers Special Old Stout (not the regular Best Extra Stout) does not have a 'Best Before' date, but has a 'Best After' date. IMHO this the best beer made in Australia, and I had the fortune to have some 'Best After Sep 2003' recently. It was brilliant.
Michael
Posted: Fri Jun 16, 2006 9:12 am
by GRB
Coopers Special Old Stout (not the regular Best Extra Stout) does not have a 'Best Before' date, but has a 'Best After' date. IMHO this the best beer made in Australia, and I had the fortune to have some 'Best After Sep 2003' recently. It was brilliant.
Michael
I am sure there are exceptions but my point was that it is not due to the closure "most" beer just goes off all by itself.
Glen[/quote]