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« Gutenberg Would be Proud: The Juice in Print | Main

06 January 2008

I can't believe it's not Stelvin!

There are those who cling to the 'romance' and 'tradition' of popping the cork prior to imbibing.  Then there are those who think such 'romance' and 'tradition' are ridiculous if these totems potentially mean stinking, spoiled wine.  Both camps have valid points.  I'm a sentimental, shmoopy sucker for the romance involved in popping the cork.  But then, If I've dropped 40 or 50 clams, and my just-popped bottle of wine smells like a box-full of soggy, old Boys Life magazines, I set up camp amongst the pro screw-cap crowd.

Merlot Must the wine lover chose between faulty corks and sterile Stelvins when it comes to bottle closure?  Would that there were a closure, which could preserve in an aesthetically appealing manner.  Thank the cosmos for Vino-Lock.  This glass stopper is much prettier than a Stelvin and, of course, more reliable than cork oak bark cylinders.

Just a few weeks ago I took home the first glass-stopped wine to appear in the wine shop.  I loved it.  And the wine wasn't too bad either.

Cusumano IGT Sicily Merlot 2006 ($12) - A simple, exuberant Merlot made more appealing by its aesthetically cool glass stopper.  This inky-purple wine offers scents of cherry jelly and baked strawberry.  Its flavors a simply tangy fruit.  Cusumano Merlot is nothing if not pleasant and eager to accompany pizza.

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Comments

Nancy

Wow! a $12.00 Pizza wine with a fancy-schmancy closure? I wish I could remember what our cork broker told me they cost, but it's the most expensive option available. very interesting... nancy

Jameson

The Heinrich Red from Austria also has the glass stopper. I like the glass stopper (and the wine) a lot.

David J

Josh Jensen at Calera was using it for some test bottlings when I visited back at the end of '06

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Francisco

Beau,
Although it would be really great to see you pop up more often in my rss reader, I can certainly understand when things get busy or complicated. Basic Juice is one of my hands-down favorites and of coourse,congratulations on your other work...the print world needs a huge booster shot of writers like you in their midst. Thank you for Basic Juice, take care and I'll look forward to reading you.

Katharine Carroll

I totally hear you on the "romance" involved with popping the cork as opposed to unscrewing the bottle like an old 3 liter of pepsi. While I've been a bit of a traditionalist in corking, I'm anxious to see if Yellow Jersey wines make any waves in their PET packaging. Apparently its a hard resin material that can be recycled...AND its shatter proof. I want to see if our wine educator, Gilles, thinks of it.
Cheers
Katharine

Rudin Dchosta

I love the wine here.

Justin Voccola


Looks wonderful.

Amelia

As a wine lover, Im the first to get excited about opening a new bottle, especially one that Ive been storing for a while. I would say that at least one out of every 6 bottles that Ive "popped" has had some form of TCA -although its not the producers fault, its still annoying. I dont care what the closure looks or sounds like, I just want to enjoy my wine. The other day I stumbled onto a Laroche Pinot Noir form the south of France,stelvin closure, that was great for 14$. a strong recommendation for wednesday night appreciation!

Matt Urdan

This is an awesome site. I found you by browsing on Blog Explosion. Since you are really into food, I think you'll be interested in FohBoh, http://www.fohboh.com/?i=28chblcn8r176, which is the International Social Network Site for the Restaurant Industry and Foodies everywhere. There's a vibrant wine community on the site with internationally known somelliers and reps from some of the worlds best vineyeards. I think you would definitely find value on the site you could incorporate into your blog. Cheers!

Ji

Wow, great page, but i understand just a little, because me english es too bad now , jaja, but, i love the wine, here in Chile, the wines are espectacular...

good luck.

Bye

noble pig

I love the stelvin and has done great in several trials where technical faults have been rated. Much better than the screwcap as far as reductive qualities are concerned. I'm all for abandoning tradition if the wine can be saved.

AB

Stelvin is just a brand like Kapvins (screwcaps like stelvin). Screwcaps is the good term...

Niall Harbison

I am a keen reader of food blogs but just stumbled upon yours. I really like the clean design and simple layout. I started blogging myself a year ago and always thought that clean design was key. The fact that you also have good photos does help a lot. I have just started a website for bloggers, chefs and foodies to meet and share all their photos, recipes and videos called www.ifoods.tv. Anyway keep the great work up on the blog, have it bookmarkd now and talk soon. Cheers

Juliet

Hi Sirs,
have you already heard about the new Master in Fine Food & Beverage? The first edition of the Program is going to start on the 14th January 2009 in Milan at SDA, the School of Management of Bocconi University. I think it could be a great opportunity to combine job with our passion and interests in these fields. Also, Italy seems me to be the best place to practice :-))) Please, if you want, have a quick look to the program at this link http://www.sdabocconi.it/en/mba_and_master/mffb/
What do you think? I believe it is great!
Bye

Dondon

Exactly, no doubt that Italy is the best place practice.

spirits wines

I am totally down with the traditional popping of the cork however seeing wine as an everyday beverage that is also an indulgence makes the vino-lock most appealing in my opinion.

lolo

italy is indeed an expansive playing field!

lovin

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great post... great idea i love it... Busby SEO challenge

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Carsten

Garlicoon, the Food & Wine Network has created a space for Wine Bloggers to introduce and promote their Blog. Join our Wine Blogger's Group at http://www.garlicoon.com/group/winebloggersgroup and connect with other Wine Bloggers.

Thanks,
Carsten
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Thierry

Loving your purple prose.

Holly

Great site! Since you seem like a foodie, I want to share the following with you...I'm promoting a new website that's about to launch in a month--it's called www.behindtheburner.com
It's going to provide tips and tricks about anything and everything in the culinary world. Please check it out! Tell your friends.

Thanks!

Amanda

When it comes to wine, there is no ingredient more important than location. The land, air, water and weather where grapes are grown are what make each wine unique. I, as a wine enthusiast, believe that a wine’s true origin should clearly be identified on its label so that I can make an informed decision when purchasing and drinking wine. If you agree with me, you should sign the Petition to Protect Wine Place Name and Origin. By doing so, you are joining a growing list of consumers and wine regions like Napa Valley and Champagne France, in demanding that wine labels maintain and protect the integrity of wine place names. To sign the petition, go to: www.protectplace.com.

Brandname Cookware Bargins

I love wine here,Here wine is everything for me.
your blog is too fine.

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