Talk to a winemaker whose range of wines includes young stuff meant to be consumed that way, and it's an irresistible question - "Have you considered going to screw-caps?" Now, a recent study suggests that screw-caps may cause problems - like sulphidisation - while it fixes others.
But meanwhile, the tide is turning fast.
Here's part of a release I received last week:
Sales of Wine with Screw Cap Closures Surge in U.S. Market
Nearly 25% Sales Growth in Wines Under Screw Cap in the U.S. Over 2006
U.S. wine sales under screw cap have increased 24.6% in 2006 according to research released yesterday at the Unified Wine & Grape Symposium in Sacramento, California. In a joint winemaking and marketing/public relations panel focused on wine closures and acceptance in the marketplace, Paige Poulos, founder of the Alliance for Innovative Wine Packaging (AIWP) and President of Paige Poulos Communications, presented the latest 52-week ACNielsen research sales data on screw cap closures. The latest scan data again shows strong growth, with screw cap closures winning market share as consumers learn of the closure’s inherent value based on quality control and convenience.
Sales of wines with screw cap closures surged 2.3 times faster than the total 750 ml, with white wines, imports and wines priced $8 to $11.99 to be the most developed within the segment. Grossing $191.9 million in retail off-premise sales (U.S. food/drug/selected liquor markets), screw cap finished wines contributed to 4% of total 750ml table wine sales for the 52-week period ending December 16, 2006.
A mighty change in a short period of time, and as the Aussies and Kiwis keep pushing them on, Americans seem less inclined to snub them.
(Full Powerpoint presentation here.)