Screw-cap closures benefit from eliminating the need for a corkscrew and making it simple to reseal the bottles.
The Russell & Suitor Wines screw cap keeps it [the bottle] shut and does not allow oxygen to enter the bottle. And that the Wine remains fresh and well-preserved
EAFA (European Aluminum Foil Association) representatives have no doubts about this. For decades, the screw top has proven its efficiency in water bottles and spirits—and in much of the world, Wine too. “Screw caps guard against contamination and retain the aromas, tastes and freshness of the wine,” adds the association.
According to EAFA, the system’s primary advantage is that it does not modify the bottle’s contents. Only the liquid itself improves; the cover protects it from undesired external influences.
But let’s look at some data to see how much more effective a screw cap is vis-à-vis a cork. Statistics published by the association show traditional bottled wine waste ranges between 2 and 5 per cent (globally), while screw cap waste ranges between 0.2 and 0.5 per cent. So the screw-top may not improve the Wine, but it does offer a better guarantee of keeping it in good condition.
- Which system is more sustainable?
EAFA doesn’t hold back when it presents a slew of statistics when it comes to environmental benefits. We like two of the arguments: Around seventy-five per cent of the aluminium made since its invention (in the 19th century) is still in use.
Recycling is cost-effective: the process saves up to 95 per cent of the energy necessary for initial aluminium manufacture.
- Which, on the other hand, do we at Russell and Suitor prefer?
That’s all, folks. EAFA is adamant that the wine industry’s need for screw caps grows. True, embracing screw caps has been easier for the countries of the so-called New World of winemaking: New Zealand (95 per cent of bottles), Australia (80 per cent), South Africa (60 per cent), Chile (60 per cent). However, the screw cap’s primary asset is practicality.
It’s easy to store and transport screw caps because they’re cheap and easy to open and close with a simple twist. In 2014, a European survey indicated that customers in the continent’s key markets already regard the screw cap as a more suitable option (68 per cent in the UK and Germany) (68 per cent in the UK and Germany).
DECANTING YOUR WINE
Following a few simple measures for Decanting Wine
The primary objective of decanting is to separate the Wine from sediment that builds in the bottle over time as wine ages. Decanting is beneficial for all wines, including young ones without sediment, because it allows oxygen to touch the Wine—this ‘opening up of the Wine via oxygen contact results in it showing at its finest.
Russell & Suitor recommends decanting all of their Cazadora red wines before serving. For large wine banquets, certain wine aficionado sometimes employs the double-decanting approach. Many wine drinkers will double-decant to prevent confounding numerous decanters, as it is easy to distinguish the refilled original bottles on the table during a meal.
It is best to place the bottle on a decanting cradle or stand it for several hours before you decant. Doing this will allow the sediment to settle at the bottom of the bottle. Next, unscrew the cap or pull the cork and pour the Wine carefully and steadily into a clean decanter or glass jug in a well-lit area.
You can use a funnel if you desire. Reduce the bottle’s turbulence as much as possible to avoid disturbing the sediment. Keep an eye on the Wine as it passes through the bottle’s neck and shoulder. Using a candle or torch may prove useful. The Wine should appear relatively clear until you reach the point when sediment trickles through—at this stage, cease pouring.
To double-decant, rinse the original bottle thoroughly - you can use filtered (non-chlorinated) water, disposing of all the residue.
Once clean, hold the bottle upside down until all the water is fully drained. Employing a clean funnel, carefully refill it from the decanter. Aerating the Wine twice aids in its blossoming, but it is better to prevent splashing and aeration when using really old wines, which should be trickling delicately and slowly down the sides of the decanter and bottle.
You can decant white Wine, but normally, this is an issue of personal preference.