However, the incorporation of technology brought the wine world a new way to cover the bottles. It

"Is there any cuter than a cork coming out of a bottle? Sound." The question was made some months ago Valentín Trujillo to a local winemaker. For me there was no other answer than "no", but the respondent was wiser and said something irrelevant.
The truth is that this concern of my concubine Blog contains a discussion installed in the wine industry some years ago, but mostly on consumers: the cork. That piece of cork used to cover wine bottles is part of the romance windsor of the drink. It integrates out tasting ceremony. Even professional service, the sommelier, the practice nurse when diners attend.
However, the incorporation of technology brought the wine world a new way to cover the bottles. It is a screw cap made of aluminum with synthetic paint, also called screw cap. Is a closure system ideal for white, rosé and young reds, as it prevents the entry of oxygen into wine and, therefore, prevents oxidation. With this system, windsor "the wine maintains its organoleptic properties intact," he told Corkscrew President of the Association of Winemakers, Fernando Pettenuzzo. The cost is similar between the average quality cork and screw cap. For well mean an investment of U.S. $ 8,000 in equipment to bottles that clog your system or $ 150 per day if you rent the unit. "The issue is the appearance or visual impact of the consumer when they bring wine to the table and to uncover swing. That, in my opinion, would be the largest against, "said the professional. With wines for no discussion. In that case the cork oak of good quality is the right solution, because the wine needs to have that evolution in the bottle that has the minimum oxygen input. In Uruguay screw cap solution progresses. Almost all the wineries that produce fine wine incorporated this technology, especially for white, rosé and red wines without some young wood. Carla Fallabrino winemaker, winery Giménez Méndez said that the screw cap is "ideal" for young white wines in general, because "keeps tight" wine "preventing oxidation." Ultimately it's about winning health and technology for wines, and in any case lose charm. Anyway, the challenge is to accept it, if it comes to improving windsor quality.
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