The Auswine Forum

The DIAM user list has had a facelift and is ready to go. We are working on an updated list and hope to have it available soon.

New address is:

http://www.vinoculation.com/diam

cheers
Graham

you would have to be a real train spotter for this one!

You may have to take Dalwhinnie of the list, I think DJ told us he was moving away from Diam (and away from Procork on the Chardonnay). Randox and reports of "flavour taint" were the reasons given.

Red Bigot wrote:You may have to take Dalwhinnie of the list, I think DJ told us he was moving away from Diam (and away from Procork on the Chardonnay). Randox and reports of "flavour taint" were the reasons given.

Brian, I think I will have to hear it from the owners before making the change.

A new site in the US

www.taintfreecorks.com

Graham

"The Diam cork is the only cork closure available which has releasable TCA at levels below detection thresholds of 0.5ng/L."

The DIAM Cork? Misleading spin there.

Cork is to DIAM as Wheat is to Bread.

Murray wrote:The DIAM Cork? Misleading spin there.

The Macquarie Dictionary, Australia's National Dictionary revised third edition says:

Cork noun 1. The outer bark of the cork oak, used for making stoppers of bottles, floats etc 2. something made of cork 3. a piece of cork or other material (as rubber) used as a stopper for a bottle etc … and so on

Doesn't seem to be misleading at all to me.

Murray wrote:"The Diam cork is the only cork closure available which has releasable TCA at levels below detection thresholds of 0.5ng/L."

The DIAM Cork? Misleading spin there.

Cork is to DIAM as Wheat is to Bread.

Pffft. Pro Screwcapistes. When will they learn...

GrahamB wrote:

Murray wrote:The DIAM Cork? Misleading spin there.

The Macquarie Dictionary, Australia's National Dictionary revised third edition says:

Cork noun 1. The outer bark of the cork oak, used for making stoppers of bottles, floats etc 2. something made of cork 3. a piece of cork or other material (as rubber) used as a stopper for a bottle etc … and so on

Doesn't seem to be misleading at all to me.

It's also widely use to describe TCA taint in wine and I don't accept that either. Do you?

Maximus wrote:

Murray wrote:"The Diam cork is the only cork closure available which has releasable TCA at levels below detection thresholds of 0.5ng/L."

The DIAM Cork? Misleading spin there.

Cork is to DIAM as Wheat is to Bread.

Pffft. Pro Screwcapistes. When will they learn...

What has screwcap got to do with it, stay on issue here.

As I've said elsewhere; I don't have any issue with DIAM being marketed as a TCA-taint free alternative to cork and consider it a viable alternative to cork. I have an issue with it being respresented as cork.

Murray wrote:I have an issue with it being respresented as cork.

Why?

Maximus wrote:

Murray wrote:I have an issue with it being respresented as cork.

Why?

Because it isn't a cork. Put a natural cork and DIAM side by side. Are they the same? Why mislead your customers? Bring them onboard.

I have the same issue with people calling XXXX beer Murray. You know what I do about it? Nothing.

i never realised what DIAM was until i read and researched this post...i always thought it was recycled bits of cork or something.

If they extract the cork with supercritical CO2 that should remove most of the TCA. Thats some smart thinking there. Im not sure about the claim that says all the corks are consistent with no oxidation issues. At least it should keep cork people happy.

it is cork though

I'm a screwcapiste but consider diam to still be cork. It seems to be promoted as NOT cork but in reality still is made from cork.

DIAM IS CORK!!!!

Daryl Douglas wrote:I'm a screwcapiste but consider diam to still be cork. It seems to be promoted as NOT cork but in reality still is made from cork.

DIAM IS CORK!!!!

Cork is an ingrediant of DIAM.

Diam uses cork as its foundation and it is the major ingredient of the finished product.

However from the producers perspective, they think they have a vastly superior product than "natural cork" .

redstuff wrote:i never realised what DIAM was until i read and researched this post...i always thought it was recycled bits of cork or something.

If they extract the cork with supercritical CO2 that should remove most of the TCA. Thats some smart thinking there. Im not sure about the claim that says all the corks are consistent with no oxidation issues. At least it should keep cork people happy.

it is cork though

Just to clarify they don't "extract the cork with supercritical CO2". They treat granulated cork with a supercritical CO2 process to extract the TCA, and then add polymer spheres and binder to the cork granulate and mold the mixture into a cork shape.

Refer the process described within the link above.

The claim that "all the corks(sic) are consistent" comes from using a consistent 'recipe' and manufacturing process (noting the varying grades Dean refers to above). I have no issue with that.

the cork debate must be one of the most boring discussions to arise on the subject of wine. im sick of it personally. I dont give a toss if its under cork or stelvin or wotever as long as it tastes good.

ive had minimal problems with any closure, shite happens occassionally. thats life.

rant over and out

Craig(NZ) wrote:the cork debate must be one of the most boring discussions to arise on the subject of wine. im sick of it personally. I dont give a toss if its under cork or stelvin or wotever as long as it tastes good.

ive had minimal problems with any closure, shite happens occassionally. thats life.

rant over and out

From my view this isn't a cork debate; it's a marketing debate.

There's been little if discussion in the thread about the comparative performance of the seals, only how they are being represented in marketing.

It's a good discussion.

Craig(NZ) wrote:
ive had minimal problems with any closure, shite happens occassionally. thats life.

You are either extraordinarily lucky or have a high tolerance to TCA. My tracking over the last few years of over 3,000 bottles opened shows that bottles sealed with natural cork had failure (either TCA or oxidation) rate of 9.1%. That's not minimal.

You are either extraordinarily lucky or have a high tolerance to TCA. My tracking over the last few years of over 3,000 bottles opened shows that bottles sealed with natural cork had failure (either TCA or oxidation) rate of 9.1%. That's not minimal.

I honestly think it is plain luck. I often pick up tca at wine shows, tastings bla bla and can pick it up easily. (tca and also oxidation i seem pretty sensitive to) At home ive had several corked wines but all are cheap plonk and i just take it back and get a replacement. From my cellar (talking flash wines here) ive only had half a dozen wines over the last decade which I can recall being corked. Half of them would be kumeu river's shocking run mid 90s, also a couple from neudorf

Long may my luck continue i pray. I have to admit ive been amazed at being so lucky. i would be under 1% at a guess though i dont keep records (even less for premium wines)

It could be that they send all the dud corks to australia??

Maximus wrote:I have the same issue with people calling XXXX beer Murray. You know what I do about it? Nothing.

Funny in so many ways...