I believe I said I'd plonk you if you persisted with personal attacks. Perhaps not, or perhaps I should have.
In the interest of not making waves, I'll assume that you're joking in your typical inimitable way.
[]-E
I'd be willing to _try_ all those. But with what cap? What permeability? Is there a metric by which we can judge when a wine will be ready with screwcaps?
The issue for me is not necessarily that stelvin isn't better, but that it's less understood -- in a general way -- what sort of age and how long it will take. Like you, I suspect, I don't really look for brighter fruit in old Bordeaux. Yet that's what all the stelvin stuff I've read crows about. (Separating from marketing literature like the lime link).
With cork, even where studies haven't been made, we have enough anecdotal knowledge of what will happen -- on average! -- to bottles in our cellar. I know lots of folks who keep wine under cork, in a large variety of conditions. I know no one who keeps wine under stelvin, zilch.
So, for my own use I prefer a cautious adoption of this new technology, I think it's a great thing, and as time goes on it may well replace bark all together. And certainly for lots of wine I buy, I wish it were widely disseminated.
[snip good argument]Great, thanks. And the very best to Betsy, David and of course Lucy. (Who shares with our Lucy, Gillian's whacked cat.)
You've got a point there! This brings me to wines for the _really_ long term. In other days a pipe of port was purchased at birth, and it was not too unusual for someone to drink a bottle that had been laid down by their parents.
I think it's our responsibility to provide some older wine for our kids, when we move to the other side. (Seriously.) Here's yet another opportunity for stelvin: stretching the aging process, we can leave better wines for the next generation, or even skip a generation! :) I'd love to know that my grandkids are vinously provided for.
-E
Joking. Ha- I did not think I had a sense of humor.
You really need to buy better wine so its not contaminated. Thats why I only have 1% that is bad...cause I buy the good stuff from reputable wine shops and wineries.
Now how the hell am I to talk behind your back if you won't block my posts. :-)
Dickie
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