Diam closures flawed?

10 thoughts on “Diam closures flawed?”

  1. Rolf Cordes says:

    The Diam Bouchage (in the past Sabaté) knows my study since 6 months!
    The company waits for no man gives my discovery more attention.
    The problem with the Diam cork is but reality.
    Just as the problem with the previous corks Altec!
    For that reason they can not take legal action against me.

    It is so easy for each winery and wine drinkers to discover the problem.

    Here is a second way to find ATB:
    To get to know the impact, you need only a small piece of diamond stuck in your mouth. 10 – 20 seconds suck the piece and then remove it from the mouth. The saliva swallow. Wait and observe the feeling in the throat.

    In April I have tasted 9 wines of an Italian highclasswinery. All nine wines were closed with Diam corks.
    3 wines were also closed with plastic cork.
    All 9 Diam-wine had a more pronounced acidity and were discordant.
    Wines closed with Diam corks a long time, were much disharmonious.
    Particularly evident was the influence of the Diam cork compared with the other three wines. The differences were dramatic.
    The producer is also felt and was very scared …. over 90% of his wines are impacted.

  2. Rolf Cordes says:

    It’s easy to find the ATB.
    Give the same wine (screw cap) in two glasses. In one glass you give a Diam Cork.
    Lock the jars. Three days later you taste both wines. Have the wines the same aftertaste?
    Look into my study. Focus on the areas I have mentioned!
    You’ll generally no differences between wines closed with diam.
    This is because all the bottles are equally affected!

  3. Bob Campbell
    Bob Campbell says:

    I’ve had one of two issues with Diam closures but they seem to be a heck of a lot less troublesome than corks. See accusations of shonky research above.

  4. Fraser (@fraserinwine) says:

    Was at Rippon on the weekend, they use Diam. I’ve sold a lot of wine under Diam and have never experienced this issue

  5. Rolf Cordes says:

    It happens all the time that someone discovers something new.
    It was a long way up to the tests.
    DIAM claiming their corks are neutral and all equal.
    Therefore there are a few corks also a serious result.
    Discover only scientists of institutions important things?

    I had 4 weeks before the release contact with Diam.
    I sent them the documentation and they sent me advertising.

    Sorry for my english 😉

  6. Edel Everling says:

    I fully agree with Phil Jones’ comment, having worked at a renown wine research center and university. The trial setup, number of samples and repeats is hardly a representative scientific study. I have read the original text in German and it appears to me it is based on a home study after suspecting an ‘a-typical bitterness in more than 100 wines’. The author reports in a German interview that he translated (what I would call a ‘home study) in to five languages and published it internationally, but when asked if he got in touch with the Diam producer he replied with ‘No’. Already this unscientific study is being circulated amongst wine experts without querying the source or substance, potentially damaging a product’s reputation without substantial proof.
    In our 25 years as winemakers at Johanneshof Cellars in New Zealand we have used Diam corks for 13 years right across our range including sparkling wines and have been awarded for many of our Diam sealed wines on both sides of the globe year after year, after being judged by experienced wine experts. Our wines have a reputation for aging well for many years under this closure and if we had any doubt about the integrity of such product we would recommend a proper scientific study in one of the many reputable wine research centers around the world before making accusations based on a home study.

    1. Rolf Cordes says:

      “Experienced wine experts” don`t drink the wines!
      For this reason, the wine does not come into certain areas.
      Therefore they “can`t” find the problem.

      Although the tester swallow the wine, the effect occurs is delayed.
      Then you can assign the polluter no longer the effect.
      Therefore, it is impossible to sort out the affected wine for a jury.
      There is a lingering “carry over” effect.

      But … nobody of them drink the wine 😉

      It is not allowed that closures and packaging alter the taste of wine or food. EG 1935/2004!

  7. Phil Jones says:

    On the surface very interesting and they may be on to something. But please, tests need to be done properly, with multiple reps and the proper amount of controls. I doubt the results would be statistically valid because of this and if so it is inconclusive.

  8. Mark Hubbard (@MarkHubbard33) says:

    Is there any NZ winery using diam closures? We spend quite a bit of time at wineries, and buying NZ wine, but 100% screw top I think. (Unless high end where we don’t buy.)

    1. Florian Berger says:

      Hi Mark, a few do, e.g. Te Mata with their Awatea and Elston wines. Our experience with Diam is very negative. Some wineries already stopped using it or at least reduce this (like Mission Estate), after their experience als also not good

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