Mytik Diam?

[larry_schaffer]

In my experience Diam has never been corked. Very occasionally the wine under it is corked from a problem in the winery, though.

I’ve definitely experienced flawed wine from under a DIAM. naturally the assumption is it was a problem in the winery and not the cork, but hard to say how one bottle ends up flawed and the rest aren’t?

And that’s my point - folks ‘assume’ this but it most likely is not the case. It very well could be a ‘faulty’ DIAM - or it could be that the ‘faults’ folks pick up is not actually TCA

Cheers

[Rodrigo_B]

This bottle of Peters was about 10 years old and the cork certainly did its job: lots of effervescence. What’s peculiar, considering the resistance pulling it, the bottom wasn’t particularly flanged.

Interesting note on the age.

While DIAM tries to mimmick some of the physical properties of traditional corks, they are their own thing with different densities and elastic properties. I think the DIAM corks are overall denser and less elastic than traditional corks, so there’s bound to be less distortion of the cork after its been bottled as a result, so your experience isn’t entirely unexpected. As an aside, I wonder what that means for seepage potential. I’ve never had a bottle with seepage under DIAM, but I haven’t had many with significant age to then. I’m curious if others have any experience with it.

[Troy_Stark]

The other point to make here - and this does not relate to Brian as I know he understands the situation - but there are many wine consumers, including knowledgable ones, who cannot accurately assess whether a wine is corked or not, and may confuse other aromas for TCA. I hear this all the time - and it’s not uncommon at all.

No doubt.

[David_Bu3ker]

I did have a bottle of Mousse Fils Champagne where I had to use pliers to get the Mytik cork to turn so that it would release. Only ever happened once to date, and sabre is always an option!

[Brian_G_r_a_f_s_t_r_o_m]

Honestly don’t believe it.

I’ll lose sleep over this.

Overall I think our palates are nearly 180 degrees misaligned, so it’s not worth trying to come to any agreement…on anything.

Hey, we can agree on that! … Although I would say TCA is TCA, and one really isn’t in a position to engage in the “is this bottle corked?” debate without actually tasting it.

For what it’s worth, I find agreement vastly overrated. (just look at my signature)

I hope you have a wonderful and Happy Thanksgiving, David, filled with family, fun, laughter, good food, and good, TCA-free, wine!

[David_Bu3ker]

I hope you have a wonderful and Happy Thanksgiving, David, filled with family, fun, laughter, good food, and good, TCA-free, wine!

You as well Brian.

[Brian_G_r_a_f_s_t_r_o_m]

I thought that was pretty much impossible in these?

Me, too. But it’s not. Not once, but twice. Unmistakable.

Brian,

Was the wine affected or did you just smell the cork? As Rodrigo pointed out, I did post about a situation where the top of the DIAM had been affected but the part that touched the wine did not. Now in all honesty, if I was at a restaurant and I just smelled that cork, I would return the wine even if the wine was not noticeably affected.

Cheers

It was the wine, Larry. I never base my decision on whether the wine is sound by smelling the cork; quite frankly, I rarely smell the cork at all.

I just checked CT: one of the bottles was a NV Mumm Napa Valley BdB: that was probably opened for Mimosas. I didn’t see a note for the other one, so I assume it was another cheap, Mimosa-destined, sparkler, and I simply never even entered it into CT.

[Oliver_McCrum]

In my experience Diam has never been corked. Very occasionally the wine under it is corked from a problem in the winery, though.

Oliver,

True - but highly unlikely these days. This was definitely more common a double of decades ago when we didn’t realize the connection between chlorine cleaners and old wooden pallets and TCA. There is the random old barrel that can be infected, but that’s incredibly rare as well.

The concept that an underlying wine is effected due to systemic issues is so rare these days - nothing I’ve heard over over the past decade at least. Are you familiar with any specifics, Oliver?

Cheers.

Larry,
Maybe that’s true in California, but you will note that the OP was referring to a European wine.
I have had two winery owners in the last 6 months tell me that their enologist told them to use a chlorinated cleaner; this after one of them had a range of wines affected by environmental TCA. (In Italy, in these cases.)

[larry_schaffer]

Why would they do that? Nooooo - no chlorinated cleaners!!! And would live to know about their systemic issues - reach out to me offline please.

Cheers!