The Wine Cask

The "casks" of Wine-Cask Companies are a modern touch to an old concept.  Some oxygen is needed during the vintning of the wines, but it causes spoilage if not tightly controlled.  Oxygen is helpful just before drinking during the "breathing" process, where oxidation helps to soften and improve the character of wines, especially high-level wines.

If you want to store open bottles of wine, the oxygen must be eliminated.  This may be partially accomplished by various techniques, such as pulling a vacuum or introducing an inert gas, such as nitrogen.

The ideal solution is never allow the oxygen to get to the wine until you are ready to decant it for serving.  This goal is readily accomplished with mylar-lined plastic containers, housed in cardboard or other structural covering. As the wine is removed, the container shrinks, keeping oxygen out.

Casks of this type are achieving great popularity in France, where they are known as cubitainers.  They allow wine to be stored for up to four months before opening and up to four weeks after opening.

Casks offer a big cost savings -- often less than half the price of the same wine in bottles.