Cap & Cork

(734)420-0055 40644 Five Mile Rd
Plymouth, MI 48170-2711
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Cap & Cork on Snooth

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  •  From GregT:The disadvantage of screw caps has nothing to do with the sealing ability, it's that you have to incur an initial expense to change your bottling line and more importantly, they're slightly fragile. You can compromise the seal by bashing the end of the bottle. If you do, you dent the cap and you risk air leaks. Cork partisans sometim... Read More

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  • D - yes. You can manufacture to whatever spec you want.If you want permeability, you can manufacture to obtain it. However, remember that an ideal cork does not allow air exchange. The fact that most do has to do with the imperfection of cork rather than anything desirable. The advantage of manufacturing your closure is that you can be sure all ... Read More

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  • The blog post is several years old and out of date.Research shows that screwcapped wines go into a reductive state, as opposed to oxidative, because the cap creates a much tighter seal than for natural cork.Substandard grammar issues aside, WHAT "research"?What happens is that every cork is different. Cork is not a manufactured product. So you g... Read More

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  • So where was the SB from? Not NZ, by any chance?  ;-)Good link, NG. Nice to know there are even more reasons for not liking Stelvins so much! Some quotes from the blog:I’ve encountered a rash (no, I’m not allergic) of screwcapped wines with sulphur in the nose lately. I’ve been buying a bunch of the sale wines at the ANBL, some of which are scre... Read More

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  • I had the misfortune of opening a bottle of Sauv Blanc that smelled like- well, to put it bluntly- rotten eggs and poop.  Horrible.   This is a new fault find for me, normally being of the cork taint predilection.  So, off to research I go.  I found the article below.  I am interested in hearing what you think about my specific issue and the art... Read More

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  • I'm an Aussie and though I haven't tried the Art Series Chardy, like you I have only heard good things about it. What vintage was it? Margaret River has had fantastic vintages for the last decade minus probably 2006.One of my favourite modern Australian styles is the Shaw & Smith M3 Chardonnay from Adelaide Hills. Even though it's in the same st... Read More

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  • Let me start by saying I pretty much drink chardonnay from France or California. If it's 90% butter and little else, I'm out. If it tastes like lemon juice and weeds, I'm also out. If California, I'm looking for nicely developed fruit profile without so much oak that it taste like I'm sucking on a tree. I like Peter Michael chardonnay ***a lot**... Read More

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  • So we have some interest in having a West Coast meet-up (or you can call it a throw-down) for Pinot.  Here's my opening proposal:  We'll do it very close to the Oakland Airport, to save those who are traveling in from out of town (like Emark and JonDerry) from having extra travel if they want to fly.  This would give LuchaVino a chance to attend... Read More

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  • So I've been reading up a bit online about TCA, and their seems to be a theory going on about the barrel being the problem in some cases.  But wouldn't all the wine from that barrel be tainted??  The first wine I had this week that was tainted was of a 2 barrel production- ~50cases only.  I would think that would be a major issue having half you... Read More

    Forum post in the topic TCA will be the death of...


  • What is it with me and TCA???   A few days ago, I opened up a solid winner, of which I had a case.  All have been fine so far, but then cork taint reared it's ugly head.  OK, it happens.  Well, tonight I opened  a different wine from the same winery- faint TCA, but enough to throw the wine off.  This was a $38 bottle of pinot, nonetheless.   I h... Read More

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