Ian Hoare wrote:

>>He said that there were data from France, and also limited experimental data
>>
>>
>>from Ridge, supporting a conclusion that the small but nonzero air exchange
>
>
>>occurring through conventional corks is important in the flavor development
>>of long-term wines like his Ridge Monte Bello Cabernet, as opposed, he said,
>>to wines vinified, as many are now, to acquire most of their final flavor
>>before they are bottled (he referred to deliberate aeration as well as steps
>>in the forming of the wine to make them more accessible young).
>>
>>
>
>How interesting. I was unaware of such research.
>
>I have to say that this more or less confirms what I've been saying here
>fairly consistently.
>
>For me the $64k (I'm a traditionalist) question is this.
>
>"If demand for cork bottle closures plummets, will the manufacturers be able
>to guarantee that the few remaining corks sold will be TCA free, to all
>intents and purposes?" If they can, then I can see a long term future for
>cork closures. If they can't, then I suspect we're seeing the end of an era.
>I DO so hope that we aren't throwing out the baby of graceful long term
>aging with the bathwater of corked wines.
>
>
>

And now comes news of a new glass stopper being developed in Germany
that will have a
little more appeal than the screw cap.

http://www.winespectator.com/Wine/Da...5,2348,00.html