SAN FRANCISCO, May 21 — Breaking with centuries of winemaking tradition, Bay Area vintners are starting to pull the plug on corks, hoping screw-on tops end cork-related spoilage.
A GROWING NUMBER of California wineries from Oakville to Santa Cruz are starting to seal even vintages selling at up to $100 a bottle with a screw cap, something long associated solely with cheap jug wines. Vintners are frustrated at the moldy smell and taste caused by “cork taint” — but they are also worried that tradition-minded customers may flip their lids.
Cork taint, as it is known in the industry, ruins a bottle of wine. It also means the winery may lose a customer, no small risk at a time when producers are trying to sell an abundance of California wines in a slow economy flooded by inexpensive imports.
“This is about making sure wine in the glass is as good as it can be,” said Terry Adams, winemaker for Sonoma-Cutrer Winery.