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New Zealand’s Sunday Star Times reports that there is a new development in the cork vs. screwtop wars – a new French process in which “natural cork is first ground into a powder then treated with carbon dioxide in a process similar to that used to decaffeinate coffee or extract fragrances from plants to make perfume. The powder is then moulded into a cork stopper which is marketed under the Diam (pronounced dee-am) brand.”

The process is said to address the cork shortage by using less of it, while offering greater quality certainty and still providing the tactile experience of pulling a cork from the wine bottle.

This would be a major shift for the New Zealand wine business, which has adopted screwtops with alacrity – about 70 percent of all wines produced there are in screwtop bottles.
KC's View:
This kind of the cork at the end of the bottle also strikes us as a light at the end of the tunnel.