Corks Or Screw Caps? If I Were to Take a Poll in This Regard, I Am Almost Positive Wthe Majority Would State Corks
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2015 Chardonnay Varietal Composition 100% Chardonnay Appellation Los Carneros Los Carneros Harvest September 2015
2015 Chardonnay Varietal Composition 100% Chardonnay Appellation Los Carneros Los Carneros Harvest September 2015 Technical Data ALC: 14.3% by vol.; TA: 5.6 G/L; pH: 3.50 Cooperage 70% 9 Months in French Oak Barrels (30% New) 30% Fermented and Aged in Stainless Steel Tanks Production 10,400 Cases About The Vineyard Our Chardonnay vineyards span the entire cool climate Carneros region. Temperatures are moderated by the adjoining San Pablo Bay, cool afternoon breezes, and persistent morning fog. As the hot air above California’s Central Valley rises, it is replaced by cool air from the Pacific Ocean. The sun burns off this fog late in the morning which causes the temperature to immediately jump 15 degrees. This climate yields grapes that have both enough cool hang time and sunshine to develop great natural acidity and deep fruit flavor. The blend of the 2015 Carneros Chardonnay consists of 70% Estate grown fruit, and 30% from several neighboring growers who have farmed grapes for Artesa for many years. Winemaking The grapes were hand-harvested at night, and brought over to the winery in the early morning hours. Winemaker Ana Diogo-Draper used different types of techniques to press the grapes: the majority of the grapes were whole-cluster pressed, using a slow cycle that gently pushes the must rendering clean juice but few solids. The remaining lots were a combination of destemmed and whole cluster grapes in the same press load. The grapes were able to macerate in the press for about 2 hours, being tasted every 15 minutes, in order to extract a distinct fruit profile. -
Cabernet Sauvignon, Napa Valley
Keenan Napa Valley Spring Mountain District 2014 Cabernet Sauvignon, Napa Valley TASTING NOTES The 2014 Cabernet Sauvignon is composed primarily of grapes grown on Keenan’s Spring Moun - tain District Estate; the remainder of the fruit was harvested from the Napa Carneros region and Pope Valley, a grape growing region located in the eastern portion of Napa. Keenan’s Estate Cabernet Sauvignon grapes were harvested beginning on September 3rd, with the final lot being picked on September 23rd. After harvest, the fruit clusters were de-stemmed, then fermented for ten to fourteen days. The wine was barrel aged in thirty-three percent new French and American oak for twenty months. The blend was assembled just before bottling. The Estate grown Cabernet imparts amazing con - centration and remarkable structure, while the portion of Cabernet harvested from Pope Valley adds complex aromas and a balanced mid-palate. REVIEWS Antonio Galloni , Vinous , December 2016 91 Points : “The 2014 Cabernet Sauvignon offers notable depth and intensity in the mid-weight, classically inspired style that runs through all these wines. The coarse, somewhat rustic, tannins need quite a bit of air to soften, but once they do, pretty red stone fruit, spice and floral notes start to develop.” WINE DATA Alcohol: 14.3% Total Acidity: 0.62 grams/100 ml pH: 3.74 Residual Sugar: Dry Bottling Date: August10, 2016 Production: 4,680 cases Blend: 100% Cabernet Sauvignon Vineyard Sources 78% Estate, Spring Mtn. Dist. Cabernet Sauvignon 22% Pope Valley Cabernet Sauvignon KEENAN WINERY • P.O. BOX 142 • ST. HELENA, CALIFORNIA 94574 • (707) 963-9177 FAX (707) 963-8209 www.keenanwinery.com. -
A to Z Glossary of Wine Terms
A to Z Glossary of Wine Terms A ABV (Alcohol by Volume) - A measure of the alcohol concentration of a wine, usually expressed as a percentage. Acidic - A tart, sour, or fresh feeling in the mouth when you taste the wine. Aeration - Adding oxygen to the wine to soften tannins. Aggressive – Wine tasting term describing a wine that is either too tannic, too acidic, or a combina- tion of both. Alcohol - Ethanol; in wine it is produced via fermentation with yeast and sugar. Alcoholic – Wine tasting term indicating high alcohol. A wine with a noticeably high alcohol con- tent; perceived as a hotness in the wine. Angular – Wine tasting term used to describe young wines that display predominately sharp, bitter, or tart flavor characteristics. AOC (Appellation d’origine contrôlée) - A term in the French wine designation system which means “controlled designation of origin.” It identifies the location or region where a wine is made. Appearance - In general, the term appearance is used to describe the clarity of a wine. Appellation - A designated wine growing area governed by specific rules regarding the wine grapes grown and wine produced in the specific appellation areas. Aroma - A wine’s scent characteristics; very closely tied in with the flavors. Aromatic - Varieties of grapes that have especially noticeable aromas. Some aromatic grapes in- clude Viognier, Torrontés, Gewürztraminer, Riesling, Muscat, and Pinot Gris. Aromatized – A wine that is infused with botanicals. Vermouth is an aromatized wine. Assemblage - A method of blending wine before bottling. Astringent – A wine tasting term meaning the wine leaves the mouth feeling overwhelmingly dry. -
Keenan Winery Tasting Notes
Keenan Napa Valley Spring Mountain District 2018 Chardonnay, Napa Valley, Spring Mountain District, TASTING NOTES Keenan's 2018 Chardonnay was hand harvested, de-stemmed, then gently pressed. The juice was fermented and aged in French and American oak barrels. The wine was left on the lees and the barrels were stirred weekly. No secondary, or malolactic fermentation was carried out, leading to the crisp, citrus character of this wine. The wine was bottled after approximately seven months of aging in the cellar. The finished wine shows citrus, ripe pear and green apple in the nose. Hints of lush white peach are noticed as the wine opens up. The sur-lie aging has added richness and complexity, and a touch of toasty oak returns on the finish. Like all of Keenan’s wines, this Chardonnay is a food worthy wine whose crisp acidity and medium body will accompany a wide variety of food cuisine. REVIEWS Robert M. Parker, Jr.’s, The Wine Advocate , November 2019 “The 2018 Chardonnay features notions of applesauce, honeydew melons and warm apricots with touches of brioche, chopped almonds and cedar. Medium-bodied, the palate has a refresh - ing line lifting the toasty/savory flavors, finishing on a fruity note.” - Lisa Perrotti-Brown WINE DATA Alcohol: 14.2% Total Acidity: 0.78 grams/100 ml pH: 3.37 Residual Sugar: Dry Bottling Date: May 9, 2019 Production: 2,042 cases Blend: 100% Chardonnay Vineyard Sources: 100% Estate Spring Mountain KEENAN WINERY • P.O. BOX 142 • ST. HELENA, CALIFORNIA 94574 • (707) 963-9177 FAX (707) 963-8209 www.keenanwinery.com. -
'TCA, Probably Contemporary Wine's Worst Threat' by Ernesto De Serdio
'TCA, probably Contemporary Wine's worst Threat' By Ernesto de Serdio. MAY 2002 Wine spoilage is a recurrent issue arising in wine loving circles and considered anathema by fine wine producers who sometimes effortlessly strive to fight all factors that will ruin their hard work on the fields and moreover, their wine masterpieces. For one may spare no resources for the making of a piece of art, be most careful and yet be hit where it hurts most: at the table, at the grand opening. Whether at an important wine tasting contest or simply in a top-notch restaurant or at home, for an impressive dinner, there is nothing more offensive for tasters, consumers and producers alike, than their wine being rated as 'spoiled'. Needless to say that the commercial, image and even moral implications can be disastrous, depending on the type of wine, price, marketing expenditure and, in general, global aims. Though wine spoilage can derive from multiple factors, there seems to be in modern winemaking a culprit that is taking most, if not all the blame: cork. It does not matter if the wine shows too high volatile acidity or suffers from too much sulphur dioxide or hydrogen sulphide or stinks to wet dogs (highly affected by Brettanomyces); most neophytes, many non-professional wine-lovers and even some praised experts tend to point their accusing fingers to corks. Regardless of this malefic circle, for which corks are permanently loathed, it is no less true that the latter are the principals behind one of the most common flaws in today's wines: corked wines or cork-taint. -
2019 Nice Rosé Info Sheet
Nice Winery 2019 Rosé of Pinot Noir Benefitting Emma Jacobs Breast Cancer Foundation Russian River Valley, Sonoma County About the Wine: How many wines get made as a result of a long night of drinking and a brazen challenge? A few years ago while enjoying a few bottles of wine, our dear friend and wine club member, Emma Jacobs, issued a challenge. Emma, a breast cancer survivor, has dedicated her life to raising money to find a cure for breast cancer. Through her foundation, Taking Initiative To Survive (T.I.T.S.), Emma raises thousands of dollars each year for research at M.D. Anderson Cancer Center. She challenged us to make a better Rosé than the one she was selling for her charity, and to donate all the proceeds to research. Never to be outdone, we picked up the gauntlet and ran with it. We turned to our friend Sean Capiaux, famed for producing award winning single-vineyard bottlings of Pinot Noir, to make this Rosé with us. We released our first vintage of our Nice Rosé of Pinot Noir in 2012. Seven years later, we are proud to release another new vintage of this spectacular Rosé. Our Nice Rosé perfectly blends the fruit forward style of California with the dry minerality of an ideal French, Provence rosé. It makes a great pairing with pork, poultry and seafood. It should be served chilled, like white wine, and is lovely to sip all by itself on these hot summer days. All of the proceeds will benefit Emma's Foundation for breast cancer research. -
Wine That Stinks As Part of Our Winemaking Coursework at UCC We
Wine that Stinks As part of our winemaking coursework at UCC we study sensory science, the science of how humans perceive smells and tastes with respect to wine. This is one of my favorite classes to teach because it was the interesting smells and tastes in different wines which initially stirred my passion for wine and eventually inspired me to change careers from engineering to winemaking. One of the most interesting parts about teaching the sensory science class is our laboratory session on wine faults. In this lab, perhaps more so than others, the students are very excited to get the opportunity to smell and understand fault aromas, and I’m also excited to show them the stinkiest examples of faulty wine I can find. It seems to be a natural human impulse that when we find something uncharacteristically pungent we want to share it with others: “Wow this is disgusting; you’ve got to smell this!” A couple of recent experiences reminded me of my wine fault lab samples. In the first experience I was at a family reunion when several relatives asked if I’d ever had the wines of a particular Washington winery. One of their high school classmates was married to the winemaker and they were interested in my impression of the wines. I replied that I had only one opportunity to taste the wine of this producer (the price of these wines is usually beyond my budget), but that unfortunately the particular bottle I had tried was “corked,” so I was unable to give them my impression of the wine. -
The Example of Closure Systems for Bottled Wine
Sustainability 2012, 4, 2673-2706; doi:10.3390/su4102673 OPEN ACCESS sustainability ISSN 2071-1050 www.mdpi.com/journal/sustainability Article The Importance of Considering Product Loss Rates in Life Cycle Assessment: The Example of Closure Systems for Bottled Wine Anna Kounina 1,2,*, Elisa Tatti 1, Sebastien Humbert 1, Richard Pfister 3, Amanda Pike 4, Jean-François Ménard 5, Yves Loerincik 1 and Olivier Jolliet 1 1 Quantis, Parc Scientifique EPFL, Bâtiment D, 1015 Lausanne, Switzerland; E-Mails: [email protected] (E.T.); [email protected] (S.H.); [email protected] (Y.L.); [email protected] (O.J.) 2 Swiss Federal Institute of Technology Lausanne (EPFL), 1015 Lausanne, Switzerland 3 Praxis Energia, rue Verte, 1261 Le Vaud, Switzerland; E-Mail: [email protected] 4 Quantis, 283 Franklin St. Floor 2, Boston, MA 02110, USA; E-Mail: [email protected] 5 Quantis, 395 rue Laurier Ouest, Montréal, Québec, H2V 2K3, Canada; E-Mail: [email protected] * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +41-21-693-91-95; Fax: +41-21-693-91-96. Received: 23 July 2012; in revised form: 21 September 2012 / Accepted: 2 October 2012 / Published: 18 October 2012 Abstract: Purpose: The objective of this study is to discuss the implications of product loss rates in terms of the environmental performance of bottled wine. Wine loss refers to loss occurring when the consumer does not consume the wine contained in the bottle and disposes of it because of taste alteration, which is caused by inadequate product protection rendering the wine unpalatable to a knowledgeable consumer. -
2019 Jaine Chardonnay
2019 CHARDONNAY COLUMBIA VALLEY Jaine inspires us to celebrate life’s beautiful moments in the company of others. Capturing the essence of a single vineyard, each bottle of refreshingly crisp white and rosé wine is hand-harvested from sustainable sites and crafted with minimal intervention. This new collection is a joy-filled tribute to our mother and grandmother, Mary Jane, who reveled in simple pleasures and everyday gatherings with family and friends. IN THE VINEYARD 100% Chardonnay. Crafted exclusively from one of the most highly regarded and recognized Chardonnay sites in Washington state – Conner Lee. Just outside of Othello, on the upper east end of the Wahluke Slope, sits this vineyard on sandy glacial marine sediments left by the Missou- la floods of the Pleistocene era. Trellised in a guyot style, these vineyards feature optimal airflow infiltration and speckled sunlight penetration for aromatic potential and acid retention. Fully sustainable and using organic farming methods whenever possible, this site is known for its fine to sandy loam soils and relatively cool, long, even and early ripening season which produces wines of superior texture, balance and complexity. WINEMAKING The vineyards were hand-harvested early in the morning of September 5th, 2019 before being whole cluster pressed. Fermented using a combination of native yeasts with no malolactic fer- mentation allowed post primary, the grapes were racked on the gross lees early to maximize their aromatic potential. Kept exclusively in tanks to maintain freshness and verve, this may be the only or one of the only unoaked chardonnays from Connor Lee. Using white wine specific presses and a vast array of small stainless steel tanks resulted in exuding more natural aromas and minimiz- ing grape manipulation during aging. -
Mac Conkey Agar
TECHNICAL SHEET TS91098 Rev. 0 of 26.02.2007 Page 1 of 2 ________________________________________________________________________ OXI CONTROL E6 ALUMINIUM Biological indicators of H2O2 vapour superficial sterilization processes containing Geobacillus stearothermophilus (ATCC 7953) spores inoculated on aluminium coupons DESCRIPTION Biological indicators OXI CONTROL E6 ALMINIUM are produced under strictly controlled conditions in order to satisfy the requirements indicated in the USP and EP current editions and in accordance with ISO 11138 and EN 866 standards. These biological indicators use an aluminium support (coupon), that is not permeable to hydrogen peroxide. Aluminium coupon has been inoculated with Geobacillus stearothermophilus (ATCC 7953) spores and has been introduced into a Tyvek®/Polytene envelope. Each package contains a culture medium, STERI-TEST MEDIUM, in glass test tubes with screw cap closures. The medium is validated for use with coupons and meets the U.S. Pharmacoopoeia Revision XXII growth promotion guidelines. Each package contains also a Certificate of Performance that indicates a certified population , D-value (121°C), survival time, kill time, species, lot number and expiration date. COMPOSITION Coupons contain Geobacillus stearothermophilus (ATCC 7953) spores in concentration:1-5 x106CFU/coupon. Each coupon is contained in an envelope. Each envelope is printed with product name, lot number and expiration date. STERI-TEST MEDIUM is a sterile modified soybean casein digest broth with a pH indicator. Each tube is printed with product name, lot number and expiration date. PRINCIPLE Spores are completely killed if the sterilization cycle has been efficient . In this case, during the following incubation in the Steri-Test Medium tubes, included in the package, spores are not able to grow and to modify medium’s aspect. -
Selection of Cork Stoppers
TECHNICAL GUIDE CORK STOPPERS CULTURE, NATURE, FUTURE. 06. BOTTLING, SHIPPING AND STORAGE OF WINE. 36 06.1 - Selection of cork stoppers 37 06.2 - Storage of cork stoppers 38 06.3 - Bottling 38 06.4 - Maintenance of the bottling equipment 41 06.5- Continual flow or leakage 42 06.6 - Shipping bottled wine 43 CONTENTS 06.7 - Storing bottled wine 43 01. 04. 07. CORK - A NATURAL COMBATING 2,4,6 - WITHDRAWING PRODUCT WITH TRICHLOROANISOLE (TCA). 19 A CORK - A RITUAL UNIQUE QUALITIES. 7 WITH RULES. 45 04.1 - TCA formation and contamination mechanisms 20 02. 04.2 - Methods of extraction, 08. CORK STOPPER - AN prevention, and control of TCA 20 THE CORK SYMBOL, 8 INCOMPARABLE PRODUCT. A GUARANTEE 02.1 - Cork - preferred by 05. OF QUALITY. 48 9 consumers and winemakers TYPES OF CORK 02.2 - The unique characteristics STOPPERS. 27 of the cork stopper 10 09. THE CORK INDUSTRY 02.3 - Environmentally friendly 05.1 - Natural stoppers 28 - MODERN AND cork 10 30 05.2 - Natural multipiece stoppers ENVIRONMENTALLY 02.4 - Stopper permeability 05.3 - Colmated natural stoppers 30 to oxygen 12 FRIENDLY. 50 05.4 - Technical stoppers 31 02.5 - Cork and health 13 05.5 - Champagne stoppers 32 05.6 - Agglomerated stoppers 32 10. CONTACTS. 53 03. 05.7 - Microgranulated stoppers 34 THE LATEST GREAT 05.8 - Capsule stoppers 35 ADVANCES OF THE CORK INDUSTRY. 14 CULTURE, NATURE, FUTURE. Knowledge passed from 100% Environmentally Innovation, Technology Generation to Generation Friendly and Quality Cork has protected, inspired Cork is a 100% natural, sustainable High-tech materials for the aerospace and fascinated mankind and recyclable material. -
SCHOTT DURAN® Laboratory Glass Bottles and Screw Caps - Rely on the Original! - 50086 E 0105 6.5 Ba/Jo Printed in Germany
04194_Sprache_E_RZ.fh8 24.01.2005 14:31 Uhr Seite 2 LABWARE SCHOTT DURAN® E SCHOTT DURAN® laboratory glass bottles and screw caps - Rely on the original! - 50086 e 0105 6.5 ba/jo Printed in Germany Labware SCHOTT AG Hattenbergstrasse 10 55122 Mainz Germany Phone: +49 (0)6131/664907 Fax: +49 (0)6131/664016 E-mail: [email protected] www.schott.com/duran 04194_Sprache_E_RZ.fh8 24.01.2005 14:31 Uhr Seite 3 SCHOTT DURAN® laboratory glass bottles Fields of application and properties The outstanding properties of DURAN® laboratory glass bottles have been valued for many years. By continuous development and improvement, SCHOTT is able to provide top-quality products and systems based on the original, well proven bottle design. Their consistency, reliability and flexibility in storage, packaging and preparation applications make DURAN® laboratory glass bottles the global standard for the chemical, pharmaceutical and bioscience fields. ■ conformity with ISO standards 3585 and 4796 ■ glass type No. 1, normal glass pursuant to USP 27; EP; DAB 10 ■ high service temperature of up to 500°C ■ excellent thermal shock resistance ■ easy to clean and readily sterilized ■ excellent chemical resistance ■ highly inert ■ standardized GL screw thread and matching screw cap systems ensure a low-leakage closure with excellent pouring capabilities ■ stable design and uniform wall strength make DURAN® laboratory glass bottles robust helpers in daily work even under high mechanical strain and rapid or extreme changes in temperature ■ all DURAN® laboratory glass bottles are now supplied with a printed “Retrace Code” allowing batch and quality certification via the internet NEW 04194_Sprache_E_RZ.fh8 24.01.2005 14:31 Uhr Seite 4 A perfect solution to each and every application The classic version – the DURAN® laboratory glass bottle The original is widely used in labora- tories and factories in numerous applications.