The New Corks
Read the article this discussion is about
- LauraMooser
- nephrophile
- CalWine
- nephrophile
- CalWine
- CalWine
- LincolnPeter
- CalWine
- Travelsleuth
- CalWine
This archived discussion is "read only".
For the corresponding "live" discussions, post in the active topic forum here.
« Previous 1 2 Next »
» nephrophile - New "corks"
Surely some interested wine maker has bottled some of the same vintage using either ersatz or real and layed the stuff down. A blind tasting should tell us something. Maestro Alan doubtless knows - is he telling? If the cork makes a nice healthy squeak on the way out I don't worry about it. If it doesn't and it's a sponge to the inquiring squeeze I pay more heed. Of course the falsies are consistent: they simply don't sag, or do I mean soften(?) with age. But it never ceases to amaze me that a spongy cork that's gooey to the top on one side still has beneath its rather insecure confines a perfectly declicious wine. What a load of old cock - I'm sorry, cork - it all is, eh? If any of you have great wines that you fear are corked, I shall be glad to drink them and offer you an opinion as to what you missed.....-- posted by nephrophile
» CalWine - Re: New "corks"
In response to message posted by nephrophile:Dear Nephrophile, as for sagging falsies and old cock, I have neither experience nor comment. But I can say that the (no longer) new synthetic corks are pretty much replacing the traditional ones in most California wines. It brings to mind a comment made to me by John Parducci in 1968, in which he advocated the use of screw caps on all wine, suggesting that the use of cork was already outmoded and functioned only as an elitist niceity.
-- posted by CalWine
» nephrophile - Re: Re: New "corks"
In response to message posted by CalWine:Well, lucky you. Seriously, though, it would seem that cork plus a capsule of a totally impervious substance would allow the wine no more or less contact with the great outsdie than plastic or a metal screw-top. So is it true that cork is really an expensive and outmoded item? All our lovely cork-screws for the trash heap? And some thick -wristed guest opening with ease the screw I couldn't turn? Dear oh dear.....
-- posted by nephrophile
» CalWine - Re: Re: Re: New "corks"
In response to message posted by nephrophile:Dear oh dear.....
Well, synthetic corks seem to be the best compromise. The cork-puller industry doesn't have to close up shop and restaurant waiters still preserve an elegant function. What more could we desire?
-- posted by CalWine
» LincolnPeter - Re: New "corks"
Sorry to break into a developing relationship, boys. Just wanted to say it's not only California that has found plastic. South America, Australia and even parts of South-West France have crossed the divide.Here in the UK we are fortunate to be able, and prepared, to obtain wines from all around the world, and, with no domestic industry to speak of, pricing is fairly equitable. It is therefore easy to note that, as has been said, the top end of the market continues to hold out and use 'proper' cork.
For myself, whilst I acknowledge that a plastic cork in no way detracts from the content, there remains a certain cache in popping a real one.
One regular annoyance with plastic is the tendency for them to jam on the screw, and just keep turning in the neck, so instead of being able to keep on screwing, one has to pull. No great hardship, maybe, but not what you bought a Screwpull for. Then, of course, you can't get the damn thing off the screw to open the next bottle.
As for presentation, shouldn't we always decant our wines before offering them to our guests, even the whites?
-- posted by LincolnPeter
» CalWine - Re: Re: New "corks"
In response to message posted by LincolnPeter:Yes, plastic is now ubiquitous in low end and some high end wines. I share the same concerns stated in the previous post. Perhaps, eventually, we'll hit on a more felicitous plastic.
Decant all wines? I suppose it would be a nicety.I don't see much point in decanting most whites, however. I suspect most of decant only older reds and plonk of any color.
-- posted by CalWine
» Travelsleuth - Re: Re: New "corks"
In response to message posted by LincolnPeter:Back again in Blighty after a 20 year stint abroad, (the last two in Southern California where I spent many happy hours sampling the many delectable wines from Alex's neck of the bottle), I find cork corks are now the exception rather than the rule. I confess that I have not sampled any worthy French wines, prefering to stick with cheaper goodies from Oz, CA, SA, etc. I find also that British wine drinking mores have changed since I was giving dinner parties back in the late 70s. Does anyone bother to decant their wine any more? Wine poured from a fine crystal decanter...is it,like the formal dining room, becoming a thing of the past?
-- posted by Travelsleuth
» CalWine - Re: Re: Re: New "corks"
In response to message posted by Travelsleuth:Ian, decanting is practiced whenever there is the likelihood of sediment. Current release wines don't require decanting. Older ones often do. Crystal decanters are useful to show the beautiful colors of older wines. They also are useful in hiding the labels of less glorious ones.
-- posted by CalWine
« Previous 1 2 Next »
Please follow the guidelines set forth in the Suite101 Posting Etiquette when adding to the discussion.