More and more I am noticing the DIAM closure on white wines that I drink. I’m wondering if there is a message about the expected good drinking window for the wine, based on the DIAM number. For example tonight we opened an 2016 Anjou Blanc bottled with a DIAM-3. I think I subconsciously judged that the wine was past its prime even before my first taste. We ended up drinking the entire bottle, but my judgement is still equivocal.
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The number relates to how long DIAM asserts the cork is “guaranteed“ for. In my experience they are fine for much longer.
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That, and most importantly oxygen permeability - 3 has the highest, and 30 the lowest.
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Yes, hence the “guarantee” period.
I think that I was simplistically interpreting from the DIAM number an implied ‘message’ from the winemakers about whether the wine was intended for near, medium, or long term drinking. I opened a 6 year old bottle with a DIAM-3, so I immediately assumed it was over the hill. It took several glasses to persuade me that I could be wrong.
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There is no ‘guarantee’ period with these closures - other than no TCA.
Cheers
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No guarantee there either my friend!
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Hence the quotes you ignored.
David,
Sorry - was not ignoring at all. I saw the quotes but just wanted to ‘reconfirm’ so there is no vagueness…
Cheers
Have you tried?
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Whatever - please note that DIAM uses the word guarantee quite liberally on their site.
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The 30s are also more difficult to extract or to reinsert in a partial bottle.
I like Diams. Haven’t seen a 3, but the 5s are great and, as David wrote, I’m sure they will hold a wine far longer.
-Al
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I find that Nebbiolo doesn’t do too great under Diam. They always seem “too fresh”.
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Too fresh? What the heck does that mean?
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There is no difference in OIR and OTR between Diam 10s and 30s. Both have an OIR of 0.8mg and OTR of 0.3mg/year. 5s on the other hand have an OIR of 1.3mg and an OTR of 0.4mg/year.
So what’s the difference between 10s and 30s? As mentioned, it’s how long the “shelf life” is guaranteed, 10 years or 30 years, at 68F. Of course, most people don’t store their wines at 68F. At 58F, you can double those years, regardless of whether or they 3s, 5s, 10s, or 30s. If you store warmer than 68F, then that will shave years off.
I have never encountered a TCA-tainted Diam but I suppose anything is possible. But even if someone did have a corked wine bottled under Diam, I would have to wonder if the Diam introduced the TCA or if came to the wine through another means.
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Yes, I’ve had corked bottles under DIAM. Multiple. Also other flaws.
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I got called “too fresh” in the late 80’s once for trying kiss a high school girl friend….
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Mike, if your aging curve is assuming twice the life for every 10 degree F. reduction, I believe you are using the wrong temperature scale. The oft-quoted figure is that chemical reactions double for every 10 degrees C., so 18F.
As a quick side questions for those that know, is DIAM pronounced ‘die am’ or ‘dee am’?
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Dee-am
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Have you ever tried to return? The only ‘corked’ DIAM showed signs on the top of the DIAM but the wine seemed unaffected…
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