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.
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.
