David M. Bueker
Riesling Guru
34256
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:I don't think DIAM has a logo on it.
David M. Bueker
Riesling Guru
34256
Thu Mar 23, 2006 11:52 am
Connecticut
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
David M. Bueker wrote:Opened a lot of them in the last few years. Not seen a mark.
Peter May
Pinotage Advocate
3798
Mon Mar 20, 2006 11:24 am
Snorbens, England
David M. Bueker
Riesling Guru
34256
Thu Mar 23, 2006 11:52 am
Connecticut
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Oliver McCrum wrote:Why 'Ick'?
Robin Garr wrote:Oliver McCrum wrote:Why 'Ick'?
Because, if it is not a Diam or "technical cork" but a cheap, old-school agglomerated cork - as Yaniger asserts it is in a parallel discussion on Facebook - then it's almost certain to contain TCA, at low levels or, randomly, not so low levels.
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Robin Garr wrote:Oliver McCrum wrote:Why 'Ick'?
Because, if it is not a Diam or "technical cork" but a cheap, old-school agglomerated cork - as Yaniger asserts it is in a parallel discussion on Facebook - then it's almost certain to contain TCA, at low levels or, randomly, not so low levels.
Tom Troiano wrote:Robin, that's a pretty strong statement. Can you give us some evidence to suggest this is truly the case?
David M. Bueker
Riesling Guru
34256
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:ESJ Rocks & Gravel cork does indeed have a DIAM mark. I just needed my glasses to see it.
Robin Garr wrote:Tom Troiano wrote:Robin, that's a pretty strong statement. Can you give us some evidence to suggest this is truly the case?
Strong statement? Tom, that's established information over time. Now, I specified that I am NOT talking about modern "technical corks" or Diam, which are new=generation stoppers made from natural cork with specific procedures aimed at eliminating TCA. I'm talking about the old-style agglomerates essentially made from leftover cork dust and fragments glued into a stopper. This approach almost guaranteed that a random sample of TCA would occur in a very large percentage of corks. There's really no news in this. It's been common wine-geek knowledge for years.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC134401/
Users browsing this forum: ClaudeBot, Google [Bot] and 5 guests