sense@winebrats.org

The reusable aspect of a screw could have a lot of practicality. I just wonder if that's too much "cheap" for the consumer to stomach. I had the Big House Red with synthetic the other night and found the experience pleasurable. Perhaps wines of considerable production should go this route while the collection wines remain cork. This could be a great idea for a blind tasting.

lcstipp@worldnet.att.net

Here I go with the "tiny winery" report again. We have some bottles aging now with synthetic corks in them. Our acid test is an extremely delicate pure strawberry wine that will oxidize after about six months. So, we'll see how that goes. The only negative I know of directly is that they do not work with an ahso (a two-pronged cork puller).

My personal concern is the biodegradability of them (not that I expect cork degrades terribly well in a landfill -- sort of like the paper vs plastic thing). And what would Martha Stewart do without all those old corks for making furniture or whatever?

We have discussed screwcaps and the higher level of effectiveness, but you're right, it will take an industry leader to make it acceptable. It's not an issue of following like sheep, for us, but when you have to work so hard on making yourself known for good wine on such a small scale, no one would take your wine seriously if it came with a screwcap.

triciab@seanet.com

I have been involved in blind tastings of synthetic cork wines over the past two years and have been able to pick the wines out EVERY TIME! Now, I have a pretty spooky honker, and these wines WERE against that plastic or whatever for at least nine months, but... it most obviously shouldn't be used unless the consumer has been informed that it cuts down on the ability for the wine to be kept, in my experience. You know, most people drink the wine quickly, but we had a woman return a bottle of '88 white zin a few months ago, so you never know! I happen to think they also look repulsive. Fake things in weird colors! I don't like the way they feel in my hand; it reminds me of something I can't post here... What about a plastic pop top/bar top? Screw top is fine with me. Hell, I'm not stupid. A real cork doesn't give me the illusion I'm gonna get a first growth, for Pete's sake! Save corks for the good wines that need it! Slap Americans out of their Prozac haze and make them face the music! This country is so deluded by packaging, it makes me nuts! I've gotta stop now before I go any more mental!

wine_chick@aol.com

I serve a lot of wine with faux corks. They tend to quack like a duck with a traditional corkscrew, but it allows for a conversation with the table about the pros and cons of faux corks and the worldwide cork shortage and decline in cork quality. For sure, wines sealed with faux corks are meant to be consumed within two years of bottling, as they won't have the gentle oxidization given by natural cork. But as someone who moves a lot of wine consumed within two years of bottling -- that was never meant to age -- I enjoy knowing I won't have to send back 10 percent of my cases because they have corked or watch shipments come into my cellar that have ullage from hot, dry warehouses.

The cork shortage means there will have to be improvements to artificial corks so that they will eventually allow for gentle oxidation.

Now, I'm starting to sound like a real "cork dork"...

tjs@biddeford.com

The problem with faux corks is that you can't make those cute cork wreaths at holiday time.

winebabe@msn.com