May the Portuguese cork industry hunt me down in a dark alley for writing this, but I’m just so fed up with cork defect wines as one can be. I know, it’s not only the cork to blaim – there can be a contamination in the wine cellar as well – but how come this is still such a huge problem? Better wine has never been made at all levels – why on earth then seal them with crap? Is the demand really that strong amongst consumers making producers harish to change closure?
Is the average wine consumer able to identify a defect wine? Or will he or she simply dismiss the wine as not to my liking and never buy it again? Should the latter be the case then the producer really has to calculate on the risks with cork closure vs alternative sealings. Sadly, tradition seems unconquerable in that sense – at least in Europe. Is the missing sound of popping really that a high psychological barrier to overcome?
|Sadly, a familiar sight….|
Wines that seemingly don’t benefit from cellaring – or perhaps only evolves for a few years – why do they have a risky cork? If the missing pop detracts the joy of drinking wine then the consumer might need to reconsider their wine drinking. Or the producer just needs the guts to put a synthetic solution as closure instead!
Knowing the problem can be bigger than just the cork – it is still the same outcome; the consumers are the affected. How many times haven’t I been in the situation where I’ve contacted a producer (if normal consumer laws haven’t been able to act as a compulsory force) and received the answer that this is nothing they can predict or do anything about! Well, you know what; you can! Try caring about your end consumers. After all; without us you wouldn’t have a business.
The Catch-22 situation of the defect bottles can’t be overlooked. I’m not able to examine the bottle I’m about to purchase – that is the content which, for most of us, is the reason for buying I assume? Furthermore I’m perhaps advised by the producer to keep the wine for a certain number of years only to find out the bottle is tainted.
I know. If you don’t like game rules then don’t participate one might argue.But I don’t buy that weak reason because a defect is a defect is a defect is a…….
N.B.1. Checking on internet and the 2010 Beaujolais Nouveau that is released today, I notice there are those producers who has used cork as closure. Please, tell me why. I simply don’t get it, yet it clearly demonstrates the resistance…
N.B.2. The industry is talking about 2-5% damaged wines. Don’t buy it and suspect it’s more in the proportions of 10-15%. Just a gut feeling…
N.B.3. Yes, I do write a post like this more than once a year and they have a tendency to pop up after too many tainted bottles.
N.B.4. As a consumer, never accept you’re the one that should suffer financially from a defect bottle. If a retailer or producer rejects compensation then reject any future business with them.
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