I will miss the capsules (maybe not going away in my lifetime) but for now, I’ve grown accustomed to them. They help me to identify many wineries, varietals, etc., on my shelves, for example; the purple foil is easily identified as Two Jakes Cabernet
@ttboy23 Yes, it is a good point, as I do too. Seems like there might be other options to achieve the same goal. I typically remove the whole capsule when opening, partially to aid recycling the bottle, and partially due to concerns that the foil top could harbor bacteria that could get into the wine when poured.
My better half will be sad. I get scorn when I pull the foil off in one fell swoop. (The majority can actually be pulled off with a grip and force.) She loves the foil cutting ritual. To each their own.
Wax seems unnecessary, although I am happy to be corrected as far as oxygen transfer aging vs cork/foil. I still like wax tops.
As one who ages most reds for at least a decade, I find capsules still have a useful protective function. And, really, only the old lead capsules really do the job for wines you intend to age for 20+ years….as I’m starting to drink wines from the mid-1990s and later from storage, I don’t think the newer foil or other capsules work as well…tho’ to be fair, back in the day, some wineries (including Louis Martini) used a plastic capsule that really didn’t protect anything…had that on the last bottle of the 1970 Martini I had a year or so ago. Wine was still fine, but….
I’m glad a far more important environmental issue with wine packaging at least got a side mention: heavy bottles. Talk about waste, both of material and also of the extra energy needed to transport the things everywhere.
@klezman Speaking of heavy bottles, I have been keeping all of my Fjellene bottles thinking I am going to do something with them - maybe cut them down for glasses, or make some kind of wine light with them.