Checking in with the
Perrin's blog this morning, I was tipped to an article in the SF Chronicle
about screw cap wines. However, there
wasn't much detail about de-corking efforts in the wine world. Rather, the article was a brief tour of
$8-$12 wines bottled with screw caps such as Bloom (a German-Seattle brand),
Three Thieves (of Zin in syrup bottle fame) and Arrogrant Frog (a French entry into
the garanimals wine segment).
I’m still left with some questions: Are there any/many high end/boutique wineries eschewing cork for a cap? If so, have they conducted any ‘aging experiments’ to see if there are differences in wine maturation between cork-stopped wine and screw cap-covered wine?
This inquiring mind would like to know.