No More Cork Taint?

[Al_Osterheld]

I agree that Champagne corks provide some data, and I’ve cited them in previous discussions, but I think the part of the closure in contact with the wine is more likely to break down (particularly for sparkling wine owing to the CO2).

-Al

[Rodrigo_B]

Agreed Al. It’s just one data point that suggests longevity of the adhesive.

As you noted, the part in contact with the wine is the one more likely to break down. And although I’m sure the folks at DIAM have done lots of research to ensure the alcohol in wine doesn’t compromise the adhesion of the agglomerated cork, with DIAM much more of the cork that’s bound by adhesive is exposed to wine. Only time will tell, it’ll be interesting to see either way

[Oliver_McCrum]

To the degree that they are present and positive, natural cork flavors would also be missing from wines with screwcap closures.

-Al

Al,

Do you think that corks do contribute, or should contribute, to the taste of wine packaged with them?

[Al_Osterheld]

I’ve certainly had older bottles where they did (and not just TCA), but never considered it a positive (to put it mildly). But, it wasn’t my suggestion that it could be a positive.

-Al

[larry_schaffer]

To the degree that they are present and positive, natural cork flavors would also be missing from wines with screwcap closures.

-Al

Al,

Do you think that corks do contribute, or should contribute, to the taste of wine packaged with them?

Very true - buy there are certainly more folks who will happily replace natural cork vs DIAM (if it quacks like a duck . . .) then making the ‘more controversial’ move to screw caps . . .

Cheers

[Joe_Webb]

Adam,

Any reason you aren’t using DIAMs?

Cheers

I always though that compound look made it look a bit cheap, so it was just a visual choice. But I’m not dead set against it.

OK, so let’s talk real numbers. I pay $0.59/cork for the lowest entry Evictus “sniffed” corks from Lafitte. Very happy with them, they look great and they have not resulted in a single return. But still, for a small producer like me it adds up to a $10K invoice for each bottling year. That hurts when you have all the fruit costs and other bottling costs come at same time. I would like to get down to about $0.30/cork or even less. So what TCA-free options are available for at that price? Amorim, Cork Supply or DIAM?

Prices vary by length and which grade you get. Last time I checked it was $.05-.15/cork for DIAM or similar. I did my whites in 2010/2011 in DIAM. Did another trial on my 2017’s, finally made the switch for 2019 vintage similar DIAM type product though different producer, $.14/cork. The coatings and adhesives have come a long ways. The only issue I had with original DIAM was slight seepage up the sides after 5-7+ years which they claimed was the coating. I also think they have changed (much smaller) how but the 45* bevel is done on the cork.

The cost for the individually sniffed top grades are in excess of $1/cork now.

Oxygen can go in, water and alcohol can go out, just like a regular cork and unlike screw cap. Though no TCA, or bottle variation.

Not one consumer has mentioned anything, positive or negative about them. My only gripe is getting them back in the bottle! We have some little silicone bottle stoppers we use now.

[Bruce_G1]

The current versions of Diam use beeswax and a plant-based binder in place of polyurethane glue. The change was made because some people claimed (small number, anecdotally) the glue was leading to a “glue-y” or bitter taste that most of were not able to detect.

-Al

I don’t think that all DIAM are produced this way, only the Origine by DIAM product line.
AFAIK, the standard DIAMs (where the binder is likely polyurethane-based) are still on the market.

[Al_Osterheld]

Yes, I think you may be correct. But still hasn’t been any conclusive evidence of issues with the polyurethane binder, just anecdotal claims by people who claim to bee super, super tasters. I think essentially all of the wines I’ve had to date with the Diam closure were closed with the older versions. Like more well-known tasters than me, I’ve never noted an issue.

I don’t think there are wineries that offer both, but if I were given a choice for a wine I intended to age of bottles closed with Diam 10 or natural cork, I’d chose to buy the ones with Diam in a heartbeat.

-Al