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Vicky Hampton's avatar

Those wax seals drive me bonkers! I came across a lot of them in Portugal very recently and it took me about ten minutes to open every bottle... Pity the poor sommelier indeed!

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Paul Gregutt's avatar

I have never before seen a Champagne bottle that was dipped in wax. And I hope to never see one again!

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Robert Cripps's avatar

On the subject of wax dipped bottles, in the old days before Diam when screwcaps were the only TCA risk-free solution for long term aging but the (European) sommeliers were all anti-screwcap. I had the idea of bottling with screwcaps and then covering it with wax. Voilà, at one stroke combining the impracticality of wax and the unpopularity of screwcaps. I was sure it would be a winner especially if I could make a really unstable natural wine to go with the packaging.

Sadly, common, and enological, sense prevailed.

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Paul Gregutt's avatar

Robert, that's the sort of cutting edge thinking that should lead you directly to the C-level executive suite!

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kenbo's avatar

years ago my lovely wife went off on a diatribe midway through an enjoyable wine dinner. her target was wax-dipped bottles and what a pain they were to open. however at that moment we happened to be sitting directly next to eric dunham, the primary source of our waxed bottles. ;->

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