For a number of years I’ve recommended in Burgundy Report that you either drink your white burgundy
young – let’s say within 3-5 years of release – or that you buy wine sealed with an alternative closure to
cork. I have been clear that, should you choose to keep your cork-sealed wines for the longer term, you
risk losing a significant proportion of those bottles to oxidation.
Over the last half-dozen years, the market-share of DIAM has gone through the roof, but at the same time
there have been dissenting voices; for instance over ‘the bitter taste of DIAM’ or that DIAM is an
industrial product putting the livelihoods of artisanal cork producers at risk, or the habitats of lynx, or, or,
or. But, despite such background noise the popularity of DIAM has continued to increase, with ever-more
‘important’ producers making the switch to this closure. More importantly to me, I simply never had a
bad bottle that was sealed with DIAM, so this empirical view has always been a strong driver of both my
purchasing and my recommendations...
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