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Screwcaps For Wine - Is It Bye-Bye To The Romance?

Maybe you've noticed screwcaps on more of the higher priced wines lately. The trend is continuing to grow and so is the debate of whether a screwcap or cork is better for wine. The industry has basically "agreed to disagree" as to whether wine bottled with a screwcap or a cork tastes better, ages better and has less of a tendency to spoil.

As more wineries consider using screwcaps instead of the traditional cork, one has to wonder how the public at large will accept the change in tradition. When the occasional wine drinker sees a $20 bottle of wine with a screwcap, will he move to the next bottle on the shelf because he conjuring thoughts in his mind of his college years and Boones Farm Apple Wine?

Corks hold tradition and romance for a bottle of wine. It's hard to imagine dining at a fine eating establishment and ordering a bottle of wine without expecting the waiter pull out his corkscrew. Watching him carefully cut the foil, masterfully twist the screw into the cork, and giving it a pull with a final, ever so slight, pop, is part of what we pay for when we order a bottle of wine. It's shear romance; it's a moment we hold in our memory of a nice dining experience.

Why would a winery want to change an age-old tradition that holds so much charm? Well, apparently the occurrence of wines being spoiled because of the cork is a fairly large problem. One report from the International Wine Challenge, the world's largest wine competition, states that nearly one in 20 bottles, or 4.9% of the 11,033 bottles opened at that competition had spoiled or the flavor had been flattened because of the cork.

How is the cork responsible for the ruin of so much wine? Cork is a tree bark and when wine corks are manufactured, chlorine bleach is used for cleaning and brightening the color. When the bleach comes in contact with the natural molds that are present in the cork, a reaction occurs and a chemical called trichloroanisole (TCA) is produced. If this chemical comes in contact with the wine, it will cause it to taste like damp cardboard. When this happens the wine is then referred to as being "corked", and it is undrinkable.

Screwcaps have proven themselves to be a better alternative to cork. First developed in Australia, the brand name for screwcaps used for wine is Stelvin, so you will often hear them referred to as such. These caps are not the same as those used for food and drink; these caps are specially designed to protect fine wines from tainting for a period of time and to allow for aging. Basically the part of the cap that actually contacts the wine is made from a thin coating of Teflon film over pure tin, this gives the cap the capability to stay stable and flavor-neutral for a very long time.

There are some screwcap critics that say the Stelvin caps don't allow for proper "breathing" so the wine can age, however, this is a myth. If a cork is perfect and works the way it is supposed to work, it will not allow air into the bottle. Actually, oxygen is potentially harmful to the wine and very unnecessary for the aging process. To quote a leading Bordeaux authority Professor Pascal Rib?reau-Gayon in the "Handbook of Enology",

"reactions that take place in bottled wine do not require oxygen".

And one more authority, Professor Emile Peynaud of Bordeaux says,

"it is the opposite of oxidation, a process of reduction, or asphyxia by which wine develops in the bottle"

So, as we watch a trend develop of vintners moving toward using screwcaps we, the wine-drinking public, are just going to have to come to terms with the fact that screwcaps have proven themselves. Because of the Stelvin, we consumers will be able to enjoy better preserved and better tasting wine in the years to come. Actually, instead of thinking about moving to the next bottle on the shelf because of the screwcap, we should be seeking out the wine that delights your palate regardless of whether it uses a screwcap or not.

About the Author

David-The Wine Gift Guy loves to drink wine. Read his experiences, reviews, and recommendations at The Wine Gift Guy. Comments at the site are encouraged, stop by & help David build a great big, snob-free, wine-loving community.

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The Calories in Wine

The holidays are a time of year when many of us have to loosen our belt buckles just a bit, attempting to satisfy our expanding waistlines. It's not our fault; the pumpkin pie, the chocolate fudge, and the buttered yams all sit smugly on the dinner table, daring us to take a bite: yes, we are practically being force fed. Even so, the calories still add up, not just one crumb at a time but also one sip at a time.

In moderation or in abundance, the calories of wine can make a difference in weight. Drinking a few servings a day gives you a few hundred more calories, giving you a few more pounds over time. For this reason, it's important to account for the calories consumed whenever you raise your glass.

As a general rule, a glass of wine contains about 80 calories, when the term "glass" is comparable to 4 ounces and not comparable to a 7-11 Big Gulp. Fortified wine is typically higher in calories and wines with higher alcohol content - because alcohol is where the majority of the calories are generated - may pack a better punch, but they will also pack on more pounds. To put this in perspective, the US Department of Agriculture states that 100 grams of wine with a 12.2 alcohol content have roughly 85 calories; 100 grams of wine with a 18.8 alcohol content have 135 calories. The sugar in wine also plays as much a dramatic role as the alcohol; the higher the sugar content, the more calories it will have. For this reason, some dieters prefer to consume dry wines with lower alcohol content.

Even when the above is taken into consideration, many wines contain a similar amount of calories or only differ by a small number. Cabernet Sauvignon, Red Burgundy, White Burgundy, Beaujolais, Chardonnay, Chianti, Merlot, Sauvignon Blanc , Champagne , and White or Red Zinfandel all contain between 90 and 100 calories per serving. To tip the scales, Madeira, Muscatel, Ruby Port , White Port , and Tokay all contain between 160 and 180 calories per serving.

No matter the type of wine consumed, people who drink do run the risk of gaining weight, but the wine itself is not the problem: rubbing the nose of your bottle of Port against your bathroom scale and repeatedly telling it "No" is unwarranted. It's not the consumption of wine that adds pounds, it's the consumption of wine without cutting back on food. Wine, like other liquids, doesn't have the ability to curb our appetite. Thus, many of us start to drink wine without taking into consideration the extra calories and we consume our regular caloric intake through food. When the calories of wine are added to our regular intake, additional calories are consumed. Still, these additional calories are often better for you than additional calories from other alcoholic sources.

When compared to other alcohol, wine has a slight edge. Beer, particularly light beer, may be less caloric than wine, as a 12 ounce light beer typically has 100 calories, but beer doesn't possess the health benefits of wine; it doesn't have the antioxidants. When compared to mixed drinks and straight shots, wine wins bottles down. Mixed drinks, especially when mixed with sugary sodas, and shots of hard alcohol are very caloric and contain no health benefit. They have nothing to offer but calories and they know it, leaving them to sometimes throw themselves down the drain when the bartender is not looking.

Drinking wine doesn't have to equal increased pounds. One way to have your wine and drink it too is to simply adopt physical activity as a means to make up for the additional calories - instead of driving to the bar, walk there; instead of pushing a cart through a liquor store, carry your supplies; instead of drunk dialing your ex-lovers, jog to their house and speak to them. You can also keep from gaining weight by cutting back on the calories consumed through other means - eat less candy during the day; have a banana for a snack instead of a muffin; eat a salad instead of a steak. Adopting a few of these habits will make room for the wine calories you consume. If, for some reason, these habits don't quite work, getting rid of wine is not the answer. Instead, simply remember two little words: liquid diet.

Jennifer Jordan is the senior editor at http://www.savoreachglass.com With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.

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