A Passion for Nebraska & Misconceptions Cleared - by Owner/Winemaker, Jim Ballard

Since our purchase of the From Nebraska Gift Shop, in the Historic Haymarket District in downtown Lincoln, Nebraska, we’ve received a few comments, phone calls, and even a letter, from people who are upset with the fact we no longer sell ALL Nebraska wines – and, only sell our own JAV branded wines there.  Hopefully, the next few thoughts will clear up any of the misconceptions which may be leading to those upset feelings.

We will operate as the James Arthur Vineyards Tasting Room AND the From Nebraska Gift Shop.  We will continue to carry Nebraska-made gifts, gourmet food items, and other great Nebraska-made products very similar to how the previous owner had.  None of that is going away.  Our family is very excited that we’ve been given the opportunity to purchase the store and will do everything we can to continue the 25-year tradition that has been established under previous ownership, by highlighting the best our state has to offer.  Again, that will not change.  Being born, raised, and having lived in Nebraska all of my life, I especially am looking forward to this new venture!

It is true we no longer carry other Nebraska wines.  There are a number of reasons behind this.  We are James Arthur Vineyards, so our first priority is to market the award-winning, Nebraska wines we have worked so hard to create.  More importantly, however, is that our Farm Winery license allows us to sell only what we produce ourselves.  Therefore, even if we wanted to sell other Nebraska wines, we would be unable to do so in accordance with the Nebraska state liquor laws.

Here at James Arthur Vineyards, we have built our business, and in essence our reputation, on creating a great Nebraska product.  We have done everything possible to create a legacy here at JAV that future generations of Nebraskans can be proud of.  We hope to continue that legacy in the Historic Haymarket District.

We invite everyone to stop by the store at 8^th & Q Streets and see that our family is thrilled to be a part of the Haymarket.  We are making some exciting changes to even better market the best of Nebraska products, including our passion for what we feel is a great Nebraska product in and of itself…James Arthur Vineyards wines.

Jim Ballard

Owner/Winemaker

James Arthur Vineyards

Behind Closed Doors

Being involved in the wine business, we sometimes look at things a bit differently during our everyday life experiences; which sometimes leads to strange requests. One of those being that when we happen to visit a restaurant with an impressive wine list, we figure there has to be an impressive wine cellar. So, it’s not uncommon for us to ask our server, or wine steward, if we can take a peek at the cellar from which our wine has come.

Locally, we enjoy visiting Sullivans in Omaha, where you can take a ride down their escalator and view an eclectic list of wines which rest behind glass windows in a temperature controlled area. Sullivan sits on the first floor of the Central Park Plaza, which was the original home of ConAgra, but has housed a number of other business including banks, so the transition the wine cellar has undergone is rather impressive.

However, our favorite wine cellar story happened a few years ago as Barb and I were visiting New York City. We had dinner at the historic 21 Club, and had a wonderful Sommelier (the wine wasn’t too bad either). In fact, the young man happened to be a native of Kansas, so we had a wonderful conversation about Midwestern wines. 

So, at one point without hesitating, my wife asked if we could see the wine cellar. The Sommelier was more than happy to take us into the bowels of the restaurant where we stopped at what seemed to be an ordinary wall. Our guide pulled out what looked like a hanger, carefully positioned it in a hole that was well hidden from our sight, and a door opened to an incredible menagerie of wines.

It seems during Prohibition, the 21 Club was a speakeasy. The story goes that is was a very popular hangout for many of the city’s influential, including a number of prominent politicians. Although raided by Federal authorities on numerous occasions, the infamous wine cellar was never discovered.

I can’t do justice trying to describe the smell and or pen a visual image of the maze of wines that were before us. The bins were all well categorized and labeled. On closer inspection, many of the labels had names on them. We came across the Nixon bin. Apparently, the former president frequented the restaurant, and had a certain wine he enjoyed with dinner. The wine was still there, albeit a few bottles short of a case and rather dusty as it hadn’t been touched for years. Right across from it sat Elizabeth Taylor’s collection of wines, I don’t recall what sat in there, but I’m sure it was of vintage quality. It was an amazing experience, that was…cool! To read more about the 21 Club wine cellar, go to: 

http://www.21club.com/web/onyc/wine_cellar_history.jsp

Keep It Cool ...

As I reflect on that story, it got me thinking about how many times I’ve been asked what the proper temperature to store wine at is? Most experts say that all wine is best stored between 45-60 degrees F., with 50-55 F being the optimal range. This is true for the storage of both red and white wines. The conventional wisdom behind this is based on history. For years in Europe, especially France, wine has been typically stored in caves, where the natural underground temperature is usually 55 F. This may be ideal, but not everyone owns a cave to store their wine, and therein lies the problem. In lieu of a cave, it’s best to have a wine cellar or a wine refrigerator to achieve those ideal temperatures.

Controlling the temperature of your wine is vital for the health of the wine. Wines age faster at a higher temperature, and heat is also chemically bad for wine. You can tell by the color of your wine if excessive heat has damaged it, because it will look brown. At a lower temperature, the wine will also be damaged, but at a slower rate. It’s important to remember that eventually all wines will go bad, however, by cellaring them at the proper temperatures, we can hopefully squeeze out some more life.

However, the temperature your store your wine at, may differ from the temperature it is served at. In my opinion, it’s better to serve your red wine too cold than too warm. Served at a higher temp, let’s say between 65-75 F (or higher), the wine loses it aromas and flavors. Personally, all I get is the alcohol flavor, which I find less desirable. Ideally, I try to drink my reds at around 55-60 F.

On the end of the spectrum, I would rather serve white wines a little chilled rather than ice cold. Many whites will lose those beautiful aromas as well their flavor at temps below 45 F. Ideally, to get the most out of the wine, I recommend whites be served between 50-55 F.

If you’re not quite sure, a rule of thumb we espouse here at the winery is the 20/20 rule. Put your red wine in the refrigerator for about 20 minutes before you serve it. With a white, take it out of the refrigerator about 20 minutes before it’s served.

Now, having said all this, I have to be honest. In recent articles I’ve seen, nearly 90% of wines never even make it to the storage part of the deal. Most are consumed within 48 hours of being purchased. Many winemakers realize this, and many of the wines produced in today’s world are made for “quick” consumption. Also, it is my firm belief that wine is always a personal preference. The temperature an individual wants to drink a wine at is a own personal decision, and you won’t get any arguments from me on what you decide!

However, if you would like more information about the proper temperatures for storing and serving wine, check out these great links:

http://www.finewinereserve.com/facts.php

www.basic-wine-knowledge.com/wine-storage-temperature.html

http://www.bettertastingwine.com/temperature.html

Until next time…Drink Wine! Enjoy Life!

A Cult of Personality

I’ve come to find a truth with many fellow winemakers I’ve had the privilege of getting to know over the years. We’re all a little quirky in our own creative and weird ways. With well over 7000 wineries now across the country, plus countless others around the world, I should preface the aforementioned thought by saying I’m sure not all winemakers display idiosyncrasies that could be perceived as quirky…but I would bet good money that most do.  Many times I've found those in our profession to be perfectionists and at times rather stubborn in our ways. But, if you really think about it, wine itself can be a little quirky and very individualistic.

While giving tours I often tell others, "To me, wine is a living and breathing thing. It’s very much like a person, always changing and evolving until it turns into what hopefully is a refined and enjoyable final product." Throughout the wine making process, I also find that many times wines have a “mind” of their own. A good example may be a wine that is stubborn and refuses to go through a filter pad in a timely manner.  Or, other times when stopping at a certain sweetness level, and the wine continues to ferment even though I’ve tried everything in the book to cause it to stop.

Interesting Wine Facts:
Over the years, we (my wife Barb especially) have collected interesting and yes, quirky, facts about wine. We both love trivia and interesting facts about, well…just about anything. I’ve filled my brain with so much useless and trivial information over the years; it’s amazing I have any room left up there. However, the journey to get to that point has been enjoyable. So, I thought I would share some of those interesting, quirky and unusual facts we’ve held on to. 

• Did you know that wine has some 200 odor-producing compounds? If you think that is more than you could ever recognize, think again. According to research done by the American Wine Society Journal, a normal person can detect about 10,000 distinct odors and can actually learn to identify close to 1000 of them.

• On average, 1 ton of grapes makes about 60 cases of wine, or 720 bottles. One bottle of wine contains about  3 pounds of grapes.

• Grapes are the only fruit that are capable of producing the proper nutrition for the yeast on its skin and sugar in its juice to ferment naturally.

• Champagne was discovered many centuries ago, long before we had a clear understanding of atmospheric pressure. However, most champagne bottles are under 5 to 8 atmospheres of pressure, and when the cork is popped, it can travel at speeds of 35 to 95 miles per hour.

• The highest price ever paid for a bottle of wine. An imperial…which is a six-litre bottle…of Screaming Eagle Cabernet 1992 technically fetched the highest price ever paid for a bottle of wine. It went for a mere $500,000 during a Napa Valley charity auction in 2000.

• However, perhaps the most interesting story of high priced wine is of The Chateau Margaux 1787. It was authenticated to have at one time been part of the wine collection of Thomas Jefferson. The initial price tag was said to be $500,000 though there was never a chance to confirm that value. From Jefferson’s cellar, it eventually became the possession of wine merchant William Sokolin who brought along this bottle at the Four Seasons Hotel for a Margaux dinner. However, a waiter accidentally shattered the bottle. Sokolin collected $225,000 in insurance money.

• In ancient Greece, a dinner host would take the first sip of wine to assure guests the wine was not poisoned, hence the phrase “drinking to one’s health.” “Toasting” started in ancient Rome when the Romans continued the Greek tradition but started dropping a piece of toasted bread into each wine glass to temper undesirable tastes or excessive acidity.

• In The Story of Wine, Hugh Johnson notes that, in the whole of the Biblical Old Testament, only the Book of Jonah has no reference to the vine or wine.

• Along those same lines, wine is considered the oldest drink of time, and one of the most quoted legends about the discovery of wine is the story of Jamsheed a semi-mythical Persian king (who may have been Noah). A woman of his harem tried to take her life with fermented grapes, which were thought to be poisonous. Wine was discovered when she found herself rejuvenated and lively

• There is much debate about what lead to the fall of the Roman empire. There were probably many causes, but wine may rank up towards the top. You see, Romans discovered that mixing lead with wine not only helped preserve wine, but also gave it a sweet taste and succulent texture. Chronic lead poisoning has often been cited as one of the causes of the decline of Rome.

• Hippocrates, widely considered the father of medicine, includes wine in almost every one of his recorded remedies. He used it for cooling fevers, as a diuretic, as a general antiseptic, and to help convalescence. In fact, I think Hippocrates was on to something, because in the United States Pharmacopeia, alcohol is actually listed as a medicine.

• Speaking of health, the calories in a 5 ounce glass of wine ranges from about 80 to 100.  Lighter wines tend to have fewer calories than heavier wines.  Some wines are higher in carbohydrates than others due to their residual sugars. Wine is fat free and contains no cholesterol and contains 13 minerals necessary for human life.

These are just a few of the fun and interesting facts we’ve run across during our time in the business. I would encourage you to take a little time, pour a glass of wine and discover your own quirky bits of information.

Until next time,  

Drink Wine…Enjoy Life!

Of Fish and Wine, and Belize - Central America

Hi everyone, I just returned home from 5 sunny days of fun and fishing in the beautiful country of Belize. Our group…an eclectic collaboration of gentlemen to say the least (and also some very avid fishermen)…holed up at the Tranquility Bay Resort on the island of San Pedro. The resort is a little bit of paradise, remotely located on the very northern tip of the island nestled alongside the Caribbean Sea. It was a perfect spot for reef fishing, just parallel to the Belize Barrier Reef.

The first day was exciting, trolling mostly for barracuda, as our guide took us along the reef. However, we did venture outside the reef to battle the waves and that is where I landed my best catch of the trip! As with all great fish stories, this fish may grow overtime as I retell the tale of my battle to land it. But in truth, I guessed it to be about a 20-pound Grouper. The rest of the morning was successful as I also reeled in a number of Yellow Snappers, a couple of Jackfish and a good sized Barracuda.

Each night the kitchen staff would prepare the fish we caught that day for dinner. To find fresh seafood in Nebraska, like that which we were enjoying, isn’t common. As our group enjoyed the bounty of our catches, it got me to thinking about which JAV wines would match up well with the different fish we were enjoying. I let my imagination run a little wild to pair the different dishes we were having with our JAV wines…just for future reference. We ate a lot of Snapper on our adventure, most of which was gutted and grilled whole, while the remainder was quite delicious filleted. The meat was a tender, and flaky, white meat which I feel is a perfect pairing with our Game Bird White.

The Grouper we caught was equally delicious and prepared in a number of ways. My personal favorite was what they called the Caribbean Style. This cooking method features a fillet wrapped in tinfoil with spices, garlic, onions and tomatoes and then steamed. Once the tinfoil is pulled back, you have a wonderful dish full of flavor, without losing the taste of the fish. This dish had a little bit of a kick to it, so I thought it would be wonderful with our San Realto, or better yet with our Sangria in the summer.

Our freshly caught fillets were also served blackened. I’m not sure which varieties of spices were used to blacken the fish, but it had an incredible flavor and the kind of burn I personally enjoy. To really spice it up, a touch of Belize hot sauce added to the enjoyment of this dish. Our award winning Vignoles has just enough sweetness and flavor to enhance the spiciness of this style, making it what I believe a perfect match.

Finally, other fillets were prepared simply with the addition of garlic and then steamed. They were delicious and I believe would pair well with our Nebraska Red.

While in Belize, I also indulged in fish balls. Our hosts made these one evening from the Jackfish we caught. The fish was shredded and then breaded along with tomatoes, onions and peppers, then rolled into balls and deep-fat fried. When said and done, these tasty morsels looked a lot like a meatball. I enjoyed these very much, and think they would go wonderfully with our Horizon. These quickly became my personal favorite, until I came across Conch Fritters! Oh my…dipped in a combo of mustard sauces with a touch of hot Habanera sauce, it was like a little piece of heaven. Conch is a shellfish whose meat is white, tender and tasty. When served like a fritter, I would have loved to try it with our just released 2012 Brianna.

This is just a sampling of the fresh seafood I enjoyed; I won’t even get into the lobster, the Barracuda steaks or Conch soup. It was all very delicious and something I don’t eat on a daily basis. And, although I didn’t have any of the wines to actually pair with the different dishes while in Belize (though the Edelweiss did go nicely with the grilled Snapper), it was fun to come up with all the possibilities while on the sea trolling for the next big catch! That’s the beautiful thing about pairing food and wine. We can, and should, have fun in doing it. We don’t have to be very exotic when doing so; it can be done on a daily basis with our everyday selection of meals.

Hopefully this wasn’t a once-in-a lifetime experience, and next time I’ll try my hand at a little deep sea fishing (which was cancelled this trip because of the wind), and until then I can only use my imagination as to what pairs nicely with a Marlin or beautiful Wahoo.

Studies show that drinking wine in moderation can be part of an everyday healthy lifestyle. In a recent article by NBC Today contributor Joy Bauer, she writes, “Thanks to its alcohol content and non-alcoholic phytochemicals (natural occurring plant compounds), wine has been shown to reduce the risk of heart disease, certain cancers and slow the progression of neurological degenerative disorders like Alzheimer’s and Parkinson’s Disease. However, the amount of wine you drink matters tremendously. Drink more than what’s recommended, your health benefits are lost and your health risks go up.” For more on Ms. Bauer’s article go to: http://www.today.com/id/21478144/site/todayshow/ns/today-today_health/t/wine-good-you/

And, according to many studies, there are numerous health advantages in consuming fish. It’s commonly reported that fish is a high-protein, low-fat food that provides a range of health benefits. White-fleshed fish, in particular, is lower in fat than any other source of animal protein, and oily fish are high in omega-3 fatty acids, or the "good" fats. So again, fish can be an important part of any diet. So why not get the best of both worlds!

I also had the opportunity to go scuba diving one afternoon. It’s not even possible to properly describe the incredible underwater world I was able to experience. However, I was once told that once you go below the surface when diving, you quickly become part of the ocean food chain! This reminds me of a great story I once heard… Two bears were sitting around a campfire, each holding a glass of wine. One bear says to the other, “No, I told you it was red with hunter, white with the fisherman!”


Drink Wine…Enjoy Life!

Wines, and Medals, and Ribbons - Oh Boy!

As you visit wineries across the Midwest, many times they'll be proudly displaying numerous medals and awards they have accumulated from wine competitions across the country.  I'm not bashful to say we do the same thing here at James Arthur Vineyards.  In fact, we were recently awarded another prestigious Jefferson Cup from the Jefferson Cup Invitational Wine Competition for our 2011 Vignoles.  We enter a number of competitions throughout the year, but the Jefferson Cup is one I personally hold near and dear to my heart.  It's probably because the competition is held in the Midwest (Kansas City) and was founded by Doug Frost.  Doug is one of only three individuals in the world to have achieved the titles of both Master Sommelier and Master of Wine.  He is, hands down, the most knowledgeable and respected individual I've met when it comes to the wonderful world of wine.  Yet, the thing I appreciate most about Doug is that he has a very down-to-earth demeanor, and that he appreciates wine based on it's own merit, and not by the variety, region, winemaker, or other factors that may influence his thought on a particular wine or winery.  I value his opinion very much, and to earn a major accolade from a competition with his name associated to it is a great honor.  Of course, we will "toot our horn" loudly that we've been recognized for producing such a solid wine.

Having said that, I also realize that competitions can be very subjective.  I've personally had wines earn a gold medal in one competition, and then draw a goose egg in the next.  i think a number of factors go into this.  It comes down to when the wine arrived at the judging venue, the order in which it was judged or even the day it was judged.  Most of these competitions have the best-of-the-best when it comes to the panel of wine judges.  However, I'm sure even their palates can get fatigued, or in some cases, the judge may not be familiar with the types of grapes we grow and the styles or flavors we create from theses grapes.  Judging between hybrid and vinifera wines is like comparing apples to oranges.  However, I do believe that if you have a highly awarded wine from competition to competition (Double Gold and Best of Shows) on a consistent basis, you know you have a very good wine.  When that happens here in Nebraska, it allows for great marketing opportunities and reinforces the fact that we indeed can make very good wine in this part of the country.  That's important to us, because many times wines are judged by certain wine writers and critics in very well-known publications.  We've all seen those ratings, which are commonly based on a 100 point scale and greatly influence the public when purchasing wine.  However, many times, for whatever reasons, wines produced in the Midwest are ignored by these folks.  To be fair, there are hundreds of thousands of wines in the world today, and only so many can be tasted and rated.  But, it seems most of the recognizable critics rarely venture outside of their traditional wine region comfort zones.  I will give props, however, to many wine bloggers who seem to be a bit more open minded and adventurous when it comes to trying rogue wines from outside the well known wine regions of the world.  Again, this is why wine competitions can be very important.  It gives wineries, such as JAV, a chance to showcase to showcase ourselves on a larger stage.  I often state (and truly believe) that when it comes to producing sweet...especially sweet white wine here in the Midwest, we can hold our own against anybody in the world.  This has been proven a number of times in competitions when a Midwestern wine has garnered a "Best of Show" honor.

This leads to another topic I've read or heard about.  There's a perception that winemakers sometimes pander to certain wine writers, and their publications, by trying to produce a wine to earn a 90+ rating.  I can understand this, intrinsically, I want to make wine that represents who I am and the grapes I grow.  However, many of us also have a business to run, and that can only be done by a little thing called "cash flow."  To earn a high rating usually leads to big sales.  I believe there is a fine balance that we need to achieve in this arena.  If my main objective were to create another 90+ rated (insert name of wine here), what a homogeneous wine world we would live in.  My philosophy as a winemaker is not to appease those critics by creating the idealistic 90+ wine, nor is it to make a wine that suits my personal palate.  If I'm fortunate to earn a medal in a wine competition, that's gravy.  My whole objective is to grow or buy the very best grapes possible, and then create a wine that is well balanced and full of character...but, above all, a wine our customers can enjoy.  If I do that, I've accomplished my mission.

The Grape Journey

Being a winemaker automatically makes me an expert on wine, right? Nothing could be further from the truth…it just gives me a unique opportunity to work every day with something that holds a certain mystique and romance to many people. The wine I make is just a microcosm to what goes on in the winemaking world. With close to 7000 wineries, just in the US alone, and over 5000 grape varieties in the world, there is always something new and interesting to learn about wine. Having said that, and because of what I do for a living, perhaps I can provide some interesting insight to those interested, and maybe enough information to help start understanding the many nuisances of wine. In turn, hopefully this can open up a new world for some, enhancing the wine experience and lead to more questions and exploring as much as we can about wine.

Many times throughout the day in the tasting room, I’m asked, “What wine would you suggest” or “I’m not a wine connoisseur, what should I like.” I can certainly tell people about the wine, how’s it made or how to use all their senses in tasting wine, but the think I can’t do is tell them if they like the wine or not. That is purely a personal decision based on a moment in time. That to me is the most beautiful and truly amazing experience about tasting wine…is that is should be a personal epiphany every time you take a sip of what writer Robert Louis Stevenson called “bottled poetry.”

Hopefully, through future posts I can provide some interesting and entertaining tidbits of information that will be helpful long the journey of discovering the wonderful world of wine. A journey that will undoubtedly hold some incredible new experiences, and create even more of a thirst to understand wine and all the wonders it holds.

Choosing A Wine

I’ll be the first to admit, wine can be a little intimidating. And, with so many selections, choosing that perfect wine can be somewhat harrowing. But in reality, it should be all that difficult.

When choosing a wine, the 1^st thing to take in consideration is to ask why? Why are we buying/selecting this wine? Is it for a nice romantic dinner…or perhaps a celebration of some sort? Once that is determined, the next steps often become much easier, and help to narrow down the choices.
The next question should be what? If serving with that romantic dinner, what is the food it will be served with? If you’re in the market for wine as a gift, is it for a business associate or very close friend…if they’re a wine drinker, what do they normally drink? If for a special occasion, does it call for champagne or perhaps something a little less serious and fun? By asking why and what, we can easily slide in the next question of how much?

How much are you looking to spend on that bottle of wine? Here it gets a bit more tricky. I’ve had some beautiful $5 bottles of wine that were every bit as good as a bottle of wine that was much more expensive. Perhaps your romantic dinner consists of burgers off the grill (hey, I’m a guy…a good grilled burger can be romantic!). Then perhaps an inexpensive, easy to drink red may work just fine. Let’s say the wine is for that close personal friend that you only want the best for…then maybe it calls for something a little more pricey to show how much they mean to you. Once those questions have been thought through, it’s time to choose that wine that best fits the situation. If there is still some question as to what the best choice is, don’t be afraid to ask the tasting room manager, or even the winemaker. Or liquor managers and servers are usually very well versed in helping to make the appropriate choices.

There’s no better feeling in the world when you make that perfect selection!

Cork, Plastic, or Screwtops...Making the Choice

A common question I get during tours here at JAV, is about closures, “what’s the best, natural cork, plastic cork or screwtops?” Right now it may be the biggest debate in our industry.
Let me start by saying that, at JAV we use natural cork. It’s what we started with nearly 15 years ago, and we haven’t deviated from it. However, I personally have no issues with synthetic corks (besides the fact that sometimes they can be tough to pull out), and our bottling line is also set up to do screw tops if we ever decide to go that route. Here’s what I think are the pros and cons of all 3 closures.

Natural Cork
     Pros:

1. It’s the industry standard, so there must be something good going on there. In fact, most research shows that natural cork is still used in about 70% of wines sold in the US.
2. It’s environmentally friendly, and since it comes from the cork tree without damaging the tree, it is a perfect example of a renewable resource.

     Cons:

1. Corks can dry up and will easily break when being pulled (although proper storage…wine stored on its side or upside) can many times eliminate the problem. Dry corks can also allow oxygen to penetrate into the wine causing it to oxidize  and eventually spoil.
2. Natural cork can sometimes acquire cork taint caused by the chemical trichlorsanisole (TCA) which leads to tainted wine.

Synthetic Cork
Pros:

1. Elimination of TCA and spoilage.

Cons:

1. Made from material that is not biodegradable (some synthetic corks are recyclable however).
2. Some research shows that some synthetic cork can impact a slight chemical flavor to wine.

Screw Tops
Pros:

1. Allows no oxygen to penetrate wine.
2. Easy to open, no cork screw skills required!

Cons:

1. Perception that wine is cheap…not high quality.
2. Miss the romance of not having the cork “pop” and the history and tradition of that process.

Having said all that, a recent survey suggests that perhaps the discussion about closures is more common place among wine professionals than the general public. Among a number of regular wine drinkers surveyed by Merrill Partners Research, showed that closure type is not among their top 3 reasons for buying a wine. It only became an issue when there was a problem!

On a personal note, every once in a great while, we come across a wine that has gone bad because of a bad cork, although I have seen reports that show corkage problems can occur in as high as 6% of all naturally corked wines…again, my experience is much lower than that.

Most of our personal buying isn’t based on what kind of closure the wine has, but other factors. However, I do have to say when at a nice restaurant I do miss the romance of hearing the pop and examining the cork that screw tops just don’t offer. My suggestion is that when looking for a good red wine that has aged, look for the natural cork. Otherwise, Enjoy the wines you want to try no matter what closure they have!