Wine Tainting Screwcaps?
I’ve been an advocate of alternative closures (non-cork closures) for wine for quite some time. Simply, I think quality control is paramount.
That said, I was taken aback by a headline in The Telegraph that read: "SCREWCAPS BLAMED FOR TAINTING WINE".
Given the rather intense war of words and advertising between the cork producers and pushers of alternative closures, the headline must give the cork advocates something tasting to gnaw on.
The crux of the article is that at the International Wine Challenge in England tasters found that 2.2% of the screwcap closed wines were tainted in some way. The culprit was found to be a "build-up of sulphides which give the wine an eggy or oniony flavour."
And yet, way down deep near the end of the article we find this nugget, a nugget I suspect the Cork producers wish they could have claimed:
"Sam Harrop, a wine-maker who co-chaired the tasting, said that the
problem with screwcaps appeared to be related to their greater
efficiency as a seal and that companies who had been using them for a
long time had all but eradicated the problem."
I wonder if there was another headline that might have more accurately assessed the discoveries of the tasters at the International wine challenge?