Wax Seals - What Gives? (mini-rant)


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Wax Seals - What Gives? (mini-rant)

Bill Hunt | | Sep 19, 2007 07:48 PM

Being in advertising, I enjoy and appreciate those “touches of class,” that we find every now and then. BUT, has anyone found an easy way to open the wax-sealed bottles, that look lovely, elegant, but provide a real task, when called upon to pop the cork?

I’d hate to be a sommelier and have to open one of these, in the air, in front of the diners, without making one honking mess. I’ve been working on several cases of Brewer-Clifton and Melville wines lately, and end up with broken wax all over the counter. I’ve scored the wax, at the bottle top line, and tried to “pop” the top, to get the corkscrew into the cork - doesn’t work, as I still have to chip away the wax at the top. I’m thinking of digging out my Port tongs (which I always assumed were more for effect, than practical use), or getting a saber, a la the Champagne opening operation! Just kidding - I’d be afraid of beheading a guest!

With my Ports, the wax is much, much older and is easier to deal with. With these wines, it’s still too pliable, but not enough to remove a scored top.

Any clues, hints, thoughts? Like I said, I end up with a mess on the counter, but if I clean it up a bit, my wife overlooks it, since she really loves the wines.

The wax looks great, but is a bit*h to open - like I said, glad that I’m having to do this above the diners, as they await their wine. I “excused” our sommelier in New Orleans, while he struggled with a btl. of Melville. I felt his pain, and we joked about it, when he came back with the bottle opened.

Mini-rant over,

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