Something of a pet topic of mine, the whole closure thing, and getting accurate, precise and reliable information out there.
New wine stoppers
There is an increasing range of wine-bottle stoppers coming onto the market, both for still and sparkling wines. The latest products are all here.
Oxygen gets into closed bottles
Far from being hermetic seals, oxygen gets into wine even though the bottle is still sealed. Closure manufacturers make their cases.
Lightening the load
Lower carbon emissions can be achieved by taking weight out of packaging, especially where long distances are travelled from point of packaging to destination market. Lighter weight glass, wine in cans, pouches and composite cartons … it’s all up for grabs.
Cork oak forests
The ‘business’ forests of the Mediterranean cork oak landscapes.
Cork industry invests to remove musty taint
How the cork industry finally took seriously the musty/mouldy taint of TCA.
Random oxidation – the facts
What causes occasional bottles of wine to become oxidised? Is it the stopper, whether cork, screwcap or synthetic? Or is it much more complex an issue?
