winesmith wrote:Yes, the Mollydooker shake is quite famous, and it works. In their case, the problem arises from screwcaps, which protect the wine from oxygen, but problematically so for big reds. Here you're not so much dissipating CO2 as aerating the wine and opening it up, plus dispelling H2S and other stinky sulfides (not related to sulfites).
Not to open another can of worms, but I sort of want to anyway.
Based on that comment, I'm guessing you aren't a big proponent of screw caps, which honestly, I'm surprised to find out, just based on your use and knowledge of technology.
What is your take on screw caps, good, bad, have their place? Thoughts on ageability with screw caps? From the research I have read regarding screw caps, there are "supposedly" some which are made to allow air into the bottle at the same rate as a cork would. Thoughts on this?
Obviously, the biggest issue with Screw caps is the lack of long-term research and results to support any claims both for or against them. Many claim the benefits (cork taint, bacteria, cork failure) etc, as more than enough reason to switch to screw caps. I believe it is Larry Shafer who only uses screws caps now and has abandoned cork altogether. There are others who swear by the cork, whether because they feel it allows the wine to age correctly, or because they don't think they can sell a wine with a screwcap because it makes them look cheap, non-traditional and unsophisticated. I think there are still some who believe in the latter (RPM), but I think the culture/view of screw caps is slowly changing with younger generations being introduced to wine. I, for one, have never not purchased a wine because it had a screwcap.
"Trust your homies on the net", Clark Smith.
R.I.P. Inkycatz - Feb. 2013