Comments on: Vent your spleen: wax seals on wine bottles

By: DaveB

DaveB — Wed, 08 Feb 2012 07:20:24 +0000

The main reason that some top producers put wax over the cork is to reduce the risk of early oxidation problems and to keep the wine younger and fresher for longer. This is of great importance in Burgundy where many whites in vintages since 1996 have been prematurely oxidized. Screwcap/stelvyn seals are good too and more convenient when it comes to opening the bottle. But don’t knock wax if it provides that extra protection that cork alone does not. It’s cork that we must get rid of ASAP!!

By: AW

AW — Thu, 27 May 2010 22:23:28 +0000

Instead of writing off all waxes as evil, and if it is that much of an issue for you, ask what kind of wax is being used. Working in my tasting room I have opened many of our waxed reserves without issue(Assuming it is at serving temp, and not cellar temp). In fact, the only time I had a large issue was when it was recommended that I warm up the wax with my hands (at which point my key could not find purchase on the now soft wax to give me the leverage to use the key properly. At that point is was the strong arm technique). I have had no issue with a paraffin waxed bottle. Other types of “wax”, on the other hand, can be fairly difficult. Which gets back to my point; not all waxes are the same. Some are more difficult than others, and to write off that much wine based on a technicality is just silly. The cost to do so is also so small that it doesn’t (or shouldn’t) affect the price of the wine. Usually the winery is very proud of that line, and wants to dress it up accordingly.
AW

By: Michael

Michael — Thu, 20 Aug 2009 21:13:09 +0000

…what Steve said!

By: Steve

Steve — Thu, 20 Aug 2009 18:44:56 +0000

As has been suggested above, using a pulltaps or like designed corkscrew… insert directly into the top center of the wax capsule, when completely inserted, slowly (after all this is wine to be enjoyed rather than slugged one would hope)pull the cork from the bottle. If the wax is pliable it will break away easily and cleanly, if the wax is brittle then stop pulling the cork just short of completely out of the bottle, clean the waxy detritus away and finish pulling the cork. This method is tried and true from 15 years of serving wine in restaurants. This method has worked on all types of wax capsules, regardless of age and composition. It is surprising that so many seasoned wine professionals are still cutting wax (and fingers) before pulling corks. Wineries such as Jarvis pre-scoring the capsule are to be applauded. However, it need not be as complicated as some would make it.

By: Jules (winewanker)

Jules (winewanker) — Sat, 15 Aug 2009 22:15:40 +0000

I find there is less of an issue with wax seals – they just take a bit of time to deal with. When I was working as a sommelier in fine dining we used a butter knife to deal with wax sealed bottles rather than a wine knife. Works every time.

Also (and especially with white Burgundy) I have found bottles under wax are less prone to oxidation/early oxidation. Go wax seals.

By: Ned Hoey

Ned Hoey — Sat, 15 Aug 2009 21:19:27 +0000

My first encounters with wax found me irritated. I think that wax actually functions to improve the seal of the bottle though, foil does nothing. So I don’t mind it on bottles that realistically can be cellared. I prefer the
hard brittle wax used by Raveneau and F. Cotat. All that’s necessary is the slight dip to cover the cork and lip of the bottle.

Valid tradition and/or function are required IMO. For cork closed bottles meant for near term consumption? No wax, no foil. That may look too bare for some but it’s green and seemed to cause no problem for Didier Dageneau

I recommend as a simple, green, effective alternative closure of modest wines, a crown cap, which can be dipped in wax. With that you get that wax look and opening the crown cap removes it all from top of the bottle in one move.

By: winewithmatt

winewithmatt — Sat, 15 Aug 2009 16:12:25 +0000

I have opened a few bottles with wax seals over the last month or so. The newer bottles weren’t too bad and the foil slicer on our wine opener did the trick no problem. The older bottles presented a tougher challenge as the wax seemed quite a bit more brittle.

I don’t really mind the wax. Presentation wise it looks impressive. If I am paying more for it, I would forgoe it in a heart beat. Frankly, I would be fine with screw tops even on my Howell Mtn Cabs.

By: winefashionista

winefashionista — Fri, 14 Aug 2009 22:23:22 +0000

I’m totally in favor of banning waxed bottles. Cut my finger open trying to get the wax off. Spent Oscar night in the ER getting stitches vs. enjoying the show (I only watch for the dresses!).

Anyone out there have a safe way to open these things?

By: Boettcher

Boettcher — Fri, 14 Aug 2009 21:29:03 +0000

I’ll throw the simplistic solution out there, use a Zork. From a distance it has the same shape as the wax over the cork, doesn’t need a corkscrew and it is recyclable.

By: Charlene

Charlene — Fri, 14 Aug 2009 16:19:05 +0000

Tried that. Doesn’t work. But it’s becoming clear from all these exchanges that not all of these closings are the same.

By: Michael

Michael — Fri, 14 Aug 2009 16:10:40 +0000

Just pull the cork out through the wax!!!! Yes it’s a high price to make some of the best wines in this old world method. It is definitely worth it, though! The wine will last longer and the experience will be tremendous!
Cheers!
Michael Peters – Winemaker
http://www.kasuariwine.com – 707.322.7055

By: decaturwineandfooddude

decaturwineandfooddude — Fri, 14 Aug 2009 15:40:04 +0000

The Pax bottle wax experiences I’ve had are closer to what Charlene and Paul have shared. That stuff does not come off easily. Can’t imagine pulling a cork through, unless I’m missing something

By: Charlene

Charlene — Fri, 14 Aug 2009 15:23:35 +0000

I concur with Paul. The bottles I’ve enountered have a wax-like seal that is attached to the bottle at all points of contact with Superglue or its close relative. Because of that, it will not peel. Warm water is useless. Knives will not slice through it. You have to keep chipping away around the top of the bottle with the point of a knife or other sharp object to clear enough so that a corkscrew can be used. By the time I’m done, I’m more in the mood for Jello shots than wine!

By: Paul Gregutt

Paul Gregutt — Fri, 14 Aug 2009 14:53:21 +0000

Since I apparently started this, let me re-iterate that it’s not real wax I object to. It has a place in history, it can be cut through, softened, etc. It does shatter easily, it does get wax crumbs in the wine, and it would not be an easy task to open in a restaurant, but still, it’s traditional. But the faux wax – much of it hard plastic – cannot always be cut or pulled through. Some of this stuff is really impenetrable. One winemaker of my acquaintance, who went to the trouble of hand-dipping his bottles, was using a product that smelled exactly like fresh vomit. He finally had to abandon that one. As for the grammarian who objected to my use of “their”, please don’t blame me for a flaw that is intrinsic to the English language!

By: mark bunter

mark bunter — Fri, 14 Aug 2009 08:03:22 +0000

Must be a slow news day in the blogosphere. Really, now. Use an opener with a blade, incline the center of the sharp blade against the mouth of the bottle and slice off a narrow band of the wax all the way down to the glass around the top in one circular sweep, like peeling an apple. Then you can easily pry the top of the wax off the cork with your blade. The only really bad stuff is what I’ve seen on some ports. It’s tough and brittle, doesn’t come off without shattering. If you would let a little wax stop you you probably don’t really need that glass of wine enough. Have a nice glass of water and give the wine to someone who’d walk a mile for a camel, like me. They’ll know what to do. You probably don’t like drinking out of wine skins, either, I’ll bet. Too messy. No wonder Americans are so despised. You must have problems with opening fruit, too. Try peeling your bananas from the bottom. One less thing to whine about every morning. But maybe whining is the whole point.