- posted
14 years ago
I guess I'm a snob, but I don't believe this...
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- posted
14 years ago
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- posted
14 years ago
If only you could say the same about the corks ;)
Incidentally, corks are good at removing flavours too, e.g. TDN - the "kerosene" in Rieslings. And presumably lots of other aromatics.
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- posted
14 years ago
In the end, we'll get to where chemistry has been for 150 years: there are precious few reasonably inert materials from which we can fabricate containers or closures: glass, PTFE (Teflon), platinum, perhaps diamond. Everything else runs the risk of altering, for better or worse, the material contained.
Mark Lipton
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- posted
14 years ago
I agree with this article.
Thats why when I get my wine, I buy it in a box, then store it in the box in a cellar so it will improve...cause if you take the wine out of the case, and lay the bottles down, it stops getting better :-)