OT: Corkscrew for Charles Shaw wines?

D

Drummer forever

New member
On Sat, 16 Apr 2011 18:59:44 -0700, "Kent"
wrote:

You're right. I just looked at the receipt. What I bought was rung
up as "TJ's" Coastal Sauvignon Blanc for $3.99, but I swear I saw a
Charles Shaw for $2.99 and another one for $1.99. I have to look
again.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Kent wrote:

You may be using it incorrectly or just need a different manufacturer.
We've never chipped a bottle lip with it. We've never chipped a bottle
lip with any corkscrew/puller.
 
Does anyone have a suggestion for a corkscrew to open the difficult to open
Charles Shaw wines*. The very dense cork is so firmly in the bottle that the
usual corkscrew worm doesn't easily screw into it. We've had two screwpull
openers that worked great, until they self destructed after about eighteen
months.

I'm looking for something to replace that will hold up and that will easily
"worm" into a very dense cork.

Thanks for any ideas,

Kent

*Two Buck Chuck, from Trader Jose's
 
"Arri London" wrote in message
news:[email protected]...
I think the waiter's cork pull's worm is too narrow for old long corks, and
the wire is too thick. I really like this Screwpull.
www.amazon.com/Screwpull-S1015-31-T...1?s=home-garden&ie=UTF8&qid=1303174546&sr=1-1
As you see it has a wider worm with thinner wire. It's sharper at the tip,
and will slide into a dense cork much easier than the waiter's cork pull.
However, do not buy one. The plastic body cracks after so many uses,
particularly in a dense cork. The wire worm holds up just fine.

The waiter's cork pull is inadequate for long corks in old cellared wines.
When you insert it into a 40 year old cork it takes out the center of the
cork, and leaves the bottom half of the cork in the bottle. The Screwpull
doesn't, because of the shape, length, and width of its worm. As I said,
however, the plastic breaks and after two $15 losses I'm not wanting to try
it again.

Cheers, after it's open!

Kent
 
On Mon, 18 Apr 2011 14:08:14 -0500, Janet Wilder
wrote:


That's very kind of you -- but I didn't say that. I said that US wines
are generally overpriced. Please learn how to read and quote
accurately.


You do realize that terms like "worst tasting" are essentially
meaningless, don't you?

You can find bad -- meaning spoiled, corked, or otherwise mistreated
wine -- from any vineyard.

Almost everyone has certain styles of both wine and beer that they
don't care for, which taste awful to them.

There is certainly bad wine made in Europe. The term "plonk" was
coined to describe bad wine made on the continent for sale to Brits
who didn't know good wine from bad, and shopped by price tag alone.
But the international wine market has eliminated most uncompetitive
European wine by now.

By and large, most expensive European wines have earned their price
tags over a long period of time. The same is not true of many US
"boutique" vineyards.

BTW, we have some excellent wines made here in Virginia, too, from
vineyards like Pearmund. But *every* single one of them is seriously
overpriced, (even more so than west coast wine), compared to wines I
can buy from South America, Australia, New Zealand, South Africa, and
all over Europe.

I can find excellent food wines for daily consumption from all those
countries at $10-$15 per bottle. I can't say that about US wines.

I would love to be able to drink Ridge zins or Melville or
Brewer-Clifton Santa Barbara pinots every night, but I just can't
afford them. The floor for acceptability seems to be $25 a bottle. And
Fess Parker just doesn't cut it.

-- Larry
 
On Sat, 16 Apr 2011 19:20:52 -0700 (PDT), Bryan
wrote:


Cork is bark, not wood.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 2011-04-19, Christine Dabney wrote:


The best zin I've ever tasted was '94 from Santa Barbara Vineyard (as
I recall). Of course, everything from '94 was excellent. One of the
best years, ever.

nb
 
On Apr 16, 2:39?pm, "Kent" wrote:

I just use a waiter's type cork pull with a hinged claw. It works
easily every time and - notwithstanding concerns I've heard here
before - it has never chipped the bottle's glass lip. I think I
bought
it at Trader Joe's for less than $5.
 
On 4/16/2011 7:09 PM, Kent wrote:



We keep all of our wine in a wine rack with the necks down to keep the
corks moist so I don't think dry corks are the reason for the
two-pronged openers not working.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On 4/16/2011 9:19 PM, Bryan wrote:

Right below yours is the Geyser Peak 08. I've had the Geyser Peak 09
and it is really, really yummy. I can't always find it locally. When I
do I get a few bottles. I think it's my favorite souvignon blanc,

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Mon, 18 Apr 2011 21:48:25 -0500, Omelet
wrote:


Oh, come on. If you're talking "French" they are very reliable. I
can't remember one I didn't like unless it was French Plonk in
masquerade.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 19 Apr 2011 01:38:30 -0500, Omelet
wrote:


I still wonder why the expensive stuff is wasted on those who can't
appreciate it.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 19 Apr 2011 01:38:30 -0500, Omelet
wrote:


I wouldn't pay that kind of money for any wine... as with many other
products most sales are generated by hype... what do you think wine
tastings are all about... emperor's new clothes syndrome. In my
experience French wines are way over rated

I've found no wines better and at more reasonable cost than those from
NY State. For the past 20 years I've been buying mostly NYS wines and
have never been disappointed. I used to enjoy Dago Red (Ruffino) but
it's price has become outrageous for what is basic ordinary table
wine, that is really no better than any bocce playing, guinea stinker
cigar smoking, fig tree wrapping old foggey concocted in a Brooklyn
basement... I was weaned on that wine, nothing better, it's the aroma,
the smell of old dank basements and fermentation in old wooden barrels
that can't be duplicated in the sterile environments of modern
winerys. When it comes to wine (and anything else) there is no
accounting for taste... all the fancy schmancy vintner nomenclature is
nothing but pure hype to jack up the price. And no way does wine need
to be aged, it's best right from the fermentation barrel... wine
cannot be improved by aging in the bottle, lest it spoil the best you
can hope for is vinegar.
 
On Sat, 16 Apr 2011 19:19:17 -0700 (PDT), Bryan
wrote:


It looks like a lovely wine. Fum? or Sauvignon Blanc can be pretty
dry for a beginner. It certainly was for me! But after your palate
matures, it's absolutely wonderful. It's now a wine type I enjoy
drinking.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 16 Apr 2011 14:39:38 -0700, "Kent"
wrote:

Are you talking about synthetic corks? The "real" corks I have
trouble with are usually too long. When it's too long, I worry about
it breaking before I can get it out. I can reset the corkscrew and
start over on the broken part that's still in the bottle, but I can't
put the cork back together again.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
[email protected] wrote:

This weekend my wife and I were shopping at Costco. There were bins
with California wines costing $97.99. No way they are worth it. Fancy
wine is a fad that is driving the prices up beyond historical trends.

Even though these wines are probably excellent their prices do not fit
with their quality. There's plenty of excellent wine in the $10-20 per
bottle range, and some in the below $10 range.
 
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