My first synthetic cork

[fastpat]

Originally posted by Moses
I'm not sure if some degree of cork permeability is important for proper ageing of reds. If it's not, I'd rather have a screwtop or synthetic cork and stop losing nice wines.

My understanding is that cork isn't a factor in ageing in the bottle, it's a chemical change that takes place over time and will take place with a synthetic cork or other closure just as well, without the risk of closure failure.

I've made wine several times in the past, always with real cork, the next time and for the future I'll go to one of the non-cork closures.

[pmajka]

All you ar3 Idiots!

iTS A b0TTl3 stopp3r! N0t a coRk

[MysticLlama]

Originally posted by Moses
I wish they could make reds without sulfites. I have a friend who loves wine, but sulfites give him instant migraines. Bummer.

Some places are doing no-sulfites. Limited bottlings, and you can't store them very well obviously, but they have started doing it because of allergies.

One winery we went to recently has them.

http://www.powerswinery.com/cadres1.htm

Bad website, but we picked up a few good wines there.

[fastpat]

Originally posted by Moses
I wish they could make reds without sulfites. I have a friend who loves wine, but sulfites give him instant migraines. Bummer.

When CA upped the MTBE in motor fuel, sulfited wine began to give me headaches too.

Here in SC where there is little or no MTBE in fuel, I've had no issues with sulfited wine since my arrival.

A fact for which I am grateful.