I have written about these little guys before but I felt like riffing on it in the video blog. It gives me a chance to convey the info as if I was doing a tasting in the shop. Actually the video is shot in Alphabet City Wine Co.

The title of this one is a bit of a joke. There is nothing wrong with screwcaps. Even though you get a crack and not a pop. Here are couple things you might want to know going forward with this newish enclosure. Check it.


9 responses to this post.

  1. Working for a producer of Friulian wines, some of which with screwcaps, I can personally attest to the resistance of Italians to screwcaps. Especially at the table. By the glass is less of a hassle. The Riesling experiment in Australia is interesting, but the conclusion that the “wines were still good” isn’t enough…. Did the wines AGE?

    As far as cork is concerned, here are a couple of things to consider:
    Screwcaps being a perfect seal, we can use less sulfites during bottling.
    Is wine aging an Anaerobic or aerobic process? That is, the proponents of cork as a closure cite its ability to let miniscule amounts of air pass through its porous structure to help age the wine. Sounds more like oxidation to me. (PLUS how many really old Vintage ports are sealed UNDER WAX? How much air do you think passes through that? And what ages better than Vintage port?)
    Last but not least, almost EVERY producer I know bottles at least SOME of all of theur wines under screwcap for library puposes to taste later. They must REALLY trust those screwcaps!
    The more attention we put on screwcaps the better. They really are great closures!


    • Posted by evwgnyc on July 14, 2009 at 12:14 pm

      Thanks for the response! This what I lve about starting a dialog. I did want to go into the air exposure or lack there of but I thought the vlog would be too long. This is great!. “Sounds more like oxidation to me” That’s the big one isn’t it? More indication that we have a little more to go but I agree, “The more attention we put on screwcaps the better. They really are great closures!” Thaks for watching man! Look out for Friday’s Part 2: Box Wine.



  2. I enjoy watching your vids.. I’ll be checkin out more in the future… Do yourself a favor…Get a microphone closer to you. You’re hard to hear clearly…

    Here’s another tidbit for thought…
    Do you think it would be THAT difficult to scientifically quantify the effect of different closures on wine? Of course not.
    The problem is, as long as it’s a mystery, everyone stays in business. The moment one becomes “better”, the other loses…
    Think we’ll ever know the truth?


    • Posted by evwgnyc on July 20, 2009 at 12:07 pm

      Sorry about the mic prob. We have a shotgun mic that is on the fritz so we have to use a omni directional and it picks up everything. We are getting the shotgun ixed soon hopefully The mystery is the key to it all! Even as science evolves there will always bee something ablut wine we just can harness. Its beautiful.



  3. Was just discussing this with a friend the other day – there is absolutely no good excuse to not use screwcaps. If there is a good argument against them, I am still waiting to hear it.

    Ordered a Montille Burgundy ($175) at Mina’s new RN74 in San Fran a few weeks ago…CORKED (as the Sommelier said – BADLY CORKED)…ordered a Riesling from NZ (screwcap) – and a Willamette Pinot (also screwcap) to replace Montille (both from the last bottle board) perfect…and spent less than half of the Montille for BOTH bottles!!!

    No excuse – the “crying poor” is no excuse either – between what they spend on corks, etc. Plus, if you told wineries (and importer/wholesalers) there was a way to decrease chargebacks from restaurants, retailers, and wholesalesrs – by putting a magic dust in the bottle – they would…so why won’t wineries spend a few extra cents per bottle amortized over a few years to move to screwcaps.


    • Posted by evwgnyc on July 20, 2009 at 12:11 pm

      Cork taint. That is the end all be all when one discusses this subject with wine makers. It’s all about the TCA. I am watching my customers accept more and more that the screwcap is a samert idea. THanks for the comment. Love these discussions.



  4. @Dan-
    Re: crying poor.
    A decent cork and a foil capsule costs MORE than the most expensive screwcap.
    The real cost is re-tooling (or replacing) a bottling line that can’t handle screwcaps (like we had to do… Could’ve had two company Ferraris for the same price!)


    • Posted by evwgnyc on July 20, 2009 at 12:15 pm

      Thanks you so much everybody for watching and contributing.

      This is great. This is what I think vlogging should be about. Education and discussion. Make it fun. Spend less time rating wines and more time talking about them.



  5. I was talking about you today in a meeting with Wines of South Africa. We are planning a bit of South African wine gig next year round May, in NYC: think lots of SA wine and producers in one venue. Need to do some hustling to get SA more on the map. How you? P.S. I love screwcap


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