“Always carry a corkscrew and the wine shall provide itself” I thought this was from Proverbs in the Bible, turns out it from Basil Bunting the English poet. I bet Basil has experience, most likely some picnic where he had a great bottle of wine, and forgot the corkscrew.
I must admit I love the romance of uncorking a bottle of wine but those days may be coming to an end. The times they be a changing; natural corks popular for 300 years as a closure may be heading down the same road as 8 track tapes and carburetors. When you think about it, why have a product that requires you to own a medieval looking device to open. Twists off tops are easier and protect the wine better.
However, the wine industry has several packing issues that are now being address and investigated. Bottles are cool looking, have tradition, but are expensive to transport, take a lot of energy to make, are a pain in the ass to store, and have a big carbon foot print.
90% of all wine is consumed within months of being produced, which means we really don’t need to store most wine in glass bottles. Glass is designed as a multi-use container, but within the wine world it’s a single use throwaway. Most wine bottles end up in landfill within months of being made.
So to help us get a handle on some of the new popular alternative packaging we’ll take a look at each and touch on benefits and drawbacks;
Ever drink wine out of a box? Yeah, me too, but I’m not proud of it. However boxes with vacuum sealed bags inside are the most widely use alternative to glass. They are lighter, less expensive, and easier to store and take less space in shipping.
Now these containers are rotten for long-term storage of wine, but their main advantage is they are much better at keeping wine fresh once opened. This is a huge advantage to restaurants selling wine by the glass. Some upscale manufactures are using real oak barrels that hold the plastic bag so when empty you just add a new bag. When you think about it, this is how wine was sold 300 years ago. In small oak casks, and when you were ready to drink you emptied what you want to drink into a decanter and brought it to the table.
Tetra Pak Cartons and if you have shopped in French supermarket you’ll know about these. One truck load of wine in Tetra Pak cartons equals 26 truckloads of wine in bottles. Shelf life is 12 to 18 months. Experts say this container is really the best of the best for wine. But it’s about as romantic as opening a milk carton.
Astra Pouch, if you have kids and you’ve given them Capri Sun juice you are familiar with the Astra Pouch, it’s a box wine without the box. Same really cool nozzle that keeps out oxygen. This is great for backpacking or taking wine to the beach, durable and quick chilling. But you’ll only be impressed with this package if you are Crocodile Dundee.
I think this is the worse package the PET Plastic bottle. It looks and feels cheap, and then what do you think about the wine. I can hear it now “Honey would you grab the Joseph Phelps, I took the Oceanspray Cran-apple by mistake again”! It is also made with petroleum-based so you’ll taste cherries, chocolate and a hint of petroleum jelly with your wine. This package also has the shortest shortage shelf of all the different types of packages.
The second worse the aluminum can, ah, no, somethings really shouldn’t be done.
Paper, that’s right paper, this is the newest of the package types and it is still experimental but this technology has promise. For me the main advantage is the shape, it looks like a wine bottle, without the pesty cork. Manufacturer is Green Bottle, check out www.greebottle.com. It was invented by British inventor Martin Myerscough. The energy cost of manufacturing these containers is a small percentage of glass. Also the investment in equipment use to make these bottle would be within the reach of most large wineries that would cut cost further by eliminating the need to ship empty bottles to the vineyard.
Another Great Addition to the search for the GREAT WHITE WINE. I took this wine to a diner party, I felt like I was taking a knife to a gun fight, I knew the other guests at the party had similar taste that I did and white wines was not high on their list. I was happy to see the others enjoyed the wine as much as I did. I had chilled the wine is although the evening was not warm the wine was very refreshing. Torrontes is the signature white grape of Argentina. The nose is peach, flavor is peach and apricot. Wine had a nice smooth refreshing finish.
Some one asked me if I ever had Tokay? Never heard of it I said and the rest is history.Tokay is made from a table grape (also called Flame Tokay) with a thick red skin and blandtasting flesh with seeds.
Not a very good start to one of the world’s great sweet wines, but if you add some creative winemaking… No wine style as old and prized as Tokay can get by without a colourful legend. So here’s what happened, according to local lore. In the mid 17th century, a noblewoman called Zsuzsanna Lorantfly owned an estate encompassing the entire present-day Tokay region in Slovakia. Her priest, who doubled as her winemaker, postponed the fall harvest in 1650, fearing an attack from the Turks.
The priest’s precautions may have saved his grape pickers, but it left his grapes vulnerable to a humidity-loving fungus called botrytis. Some of them succumbed and shrivelled, but the thrifty cleric didn’t discard them. Rather, he had them picked, crushed, and added to the must made from unaffected grapes.
Meanwhile, the threat of a Turkish invasion remained quite real, leading to another innovation in Lorantfly’s vineyard. To hide the precious wine from potential attackers, the wine makers dug tunnels into the hillside, the entrances to which could be easily hidden. These distinctive caves, given the region’s humid climate and the fact that they contained traces of evaporated wine, were perfect hosts to the black mould that is supposed to be critical to Tokay’s ageing process.
Whether or not the above is precisely true, we do know this: The region pioneered the use of botrytis-infected grapes in desert wine. In fact, the fungus was exploited to such great effect in Tokay that within 100 years wine makers in Germany and France were using it to create their own celebrated dessert wines. In the process, the fungus gained a much loftier name: noble rot.
And – also as a matter of fact and not of legend – Tokay wine gained by the 18th century a fervent following among Europe’s royals. The French court adored it, and the Habsburgs were so enamoured of it that they introduced it to the Russian imperial court. In an era mad for sweet wines, Tokay became known as the “wine of kings, king of wines”. The Champagne area of France, at that point known mostly for its still wines, was as yet no rival.
Tokay’s prestige continued into the 20th century; even today, it ranks with Port, Madeira, and some Alsatian whites as among the world’s most prized after-dinner wines. Yet the 20th century nearly devastated the Tokay region, especially the Slovak part. When the Austro-Hungarian empire dissolved at the end of World War I, the Tokay area was split in two – with 90 percent remaining in Hungary, and the rest going to the new Czechoslovakia. World War II severely disrupted the entire European wine trade, and the post-war rise of Communism in both Tokay countries meant nationalisation of the vineyards, and a shift of focus from quality to quantity. In Communist Czechoslovakia, the indifference to the Tokay mystique was so great that the government traded away its right to the Tokay trademark in exchange for the right to export beer to Hungary. That deal has since been annulled, but Slovak wine makers still lack the right to sell their wine to European Union countries under the Tokay name. Hungary signed a 13-year trademark deal on the Tokay name in 1993; Slovakia, then in the throes of the Velvet Divorce, didn’t participate in those talks. Thus when Communism fell, the Hungarian Tokay region underwent a renaissance – foreign investment poured in, and the wine became fashionable again. But the Slovak part languished. Without the right to export into the lucrative EU market, foreign wine makers saw little reason to invest in Slovakia’s tiny bit of the Tokay region.
My Tokay was from Australia very tasty and well worth the time to find and research it.
“In water one see’s his own face; But in Wine one beholds the heart of another”.