Converted from paper version of the Broad Ripple Gazette (v03n12)
The Wine Scene - by Jill A. Ditmire
posted: Jun. 16, 2006
A Turn for the Better in the Wine World
Who is afraid of screwcap wines? According to Jan Shrem, owner/proprietor of Clos Pegase winery in Napa, not as many as we might think. He recently sent a survey to hundreds asking if they thought it was cheaper to enclose wines in Stelvin/screwcaps and if they would buy a $30 dollar bottle of wine if it had a screwcap.
Here is what he found and shared with me in a recent email:
"I am brimming with joy. Ten years ago I began asking groups of consumers to whom I was lecturing "How many of you would pay $20 for a bottle of wine in a screwcap?" I seldom had more than 2 or 3 hands raised. Five years later it got a little better but not much. And to my question "How many of you think we use screwtops to save money?" The majority raised their hands. THINGS HAVE NOW CHANGED!
In the article our winemaker Shaun Richardson wrote about Stelvin, which I sent to hundreds of people whose emails are in my files, both consumers and members of the trade. I asked for opinions and I am flabbergasted at the extraordinarily larger than ever number who answered with only 5% saying they would not pay $30 for a Cab in Stelvin! Many said they were traditionalists but the article made them answer in the positive. Majority said that it did not matter what the closure was, they did not buy the closure, what counted was the quality of the wine!"
By the way, enclosing wine in Stelvin costs twice as much as cork. Those in the wine industry know how much fresher and untainted the wines will be in Stelvin, so they are willing to pay the price.
To read Shaun Richardson's letter or contact Jan with YOUR thoughts, visit www.clospegase.com This week's SUNFLOWER SELECTION is a great example of a delicious wine with a screwcap closure.
SUNFLOWER SELECTION
It's a lovely Broad Ripple evening, so I am writing outside - or trying to write - while three dogs (Hankster the Prankster is vacationing at Chateau les deux chiens ) lick my toes and nose my pockets for more treats.
My nose is in a glass of DRY pink wine. And if you're ready to discover the fabulous food-friendly world of rose, then the crisp, fruity, Torres De Casta is a great way to start. Its aromas and flavors of raspberry, strawberry, and minerals are fresh and soft. The finish is crisp yet fruity and not bone dry, as are some roses. Drink it with grilled fish or pork or as an aperitif with mild cheeses and crackers. It is also nice with Pad Thai, semi-fiery Indian curries and Bazbeaux's Garden, Greek or Quattro Formaggio pizza.
The Broad of Ripple Recommends
Sunflower Sangria
Not too sweet, not too dry, this perfect party punch is as easy to make as it is to drink.
Two bottles of Torres De Casta
2 oz brandy
2 oz Cointreau
2 blood orange or seedless orange sliced
2 lemon sliced
3 limes sliced
1 half cup sliced strawberries
1 half cup pineapple slices or chunks, juice drained
Mix all in pitcher or wine bucket or large deep bowl. Stir. Chill for at least 4 hours. Serve in wineglasses or over crushed ice in tall glasses.
Jill A. Ditmire is an Omnimedia wine specialist, AWS certified wine judge, freelance broadcast journalist and 20+ year home owner in the Warfleigh neighborhood of Broad Ripple. Send your questions and comments to Jill at
jill@broadripplegazette.com
Also on INSTAGRAM @jaditmire
jill@broadripplegazette.com