| Michael Pronay |
I am delighted to read that two better known Australian sparkler
producers - Chandon Austalia and Seppelt - have switched to crown
caps for their top wines:
<http://www.wineoftheweek.com/murray/0404chandon.html>
I especially like the slip label around the crown cap down the
neck reading
CROWN SEAL CLOSURE
RECOMMENDEND SEAL FOR LONG
TERM BOTTLE MATURATION
Especially the fact that Chandon has moved to this step could be a
giant step to cork-taint-free sparklers worldwide.
M.
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| Kieran Dyke |
"Michael Pronay" <me@privacy.net> wrote in message
news:Xns954A1168A1696gmxat@pronay.com...
> I am delighted to read that two better known Australian sparkler
> producers - Chandon Austalia and Seppelt - have switched to crown
> caps for their top wines:
>
> <http://www.wineoftheweek.com/murray/0404chandon.html>
>
> I especially like the slip label around the crown cap down the
> neck reading
>
> CROWN SEAL CLOSURE
> RECOMMENDEND SEAL FOR LONG
> TERM BOTTLE MATURATION
>
> Especially the fact that Chandon has moved to this step could be a
> giant step to cork-taint-free sparklers worldwide.
>
> M.
There's overwhelming evidence that the crown cap is sufficient, given that
Champagne is stored with crown seals prior to corking.
Kieran
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| Michael Pronay |
"Kieran Dyke" <tiggrr@idx.com.au> wrote:
>
> "Michael Pronay" <me@privacy.net> wrote in message
> news:Xns954A1168A1696gmxat@pronay.com...
>> I am delighted to read that two better known Australian
>> sparkler producers - Chandon Austalia and Seppelt - have
>> switched to crown caps for their top wines:
>>
>> <http://www.wineoftheweek.com/murray/0404chandon.html>
>>
>> I especially like the slip label around the crown cap down the
>> neck reading
>>
>> CROWN SEAL CLOSURE
>> RECOMMENDEND SEAL FOR LONG
>> TERM BOTTLE MATURATION
>>
>> Especially the fact that Chandon has moved to this step could
>> be a giant step to cork-taint-free sparklers worldwide.
>>
>> M.
> There's overwhelming evidence that the crown cap is sufficient,
> given that Champagne is stored with crown seals prior to
> corking.
You know, I know, but marketing departments (and, btw, Champagne
reglations) insist on cork.
M.
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