corks
Corks are made from the bark of a type of oak tree (Quercus suber) found in Spain and Portugal. Once a tree has matured, which takes from 16 to 25 years, the bark can be stripped every 9 years without harming the tree. The stripped bark is then processed and graded. Cork lengths generally range from 11⁄4 to 21⁄inches, although longer corks can be specially ordered. Fine wines with good aging potential are typically sealed with longer, higher-quality corks; wines made for early consumption are often sealed with shorter, lower-quality corks. Although corks have long been associated with fine wine (versus screw-top lids for JUG WINE), much controversy surrounds their use. True, corks have many desirable attributes—they’re very light, they compress enough to be forced into the neck of a wine bottle (and then swell back to fill the neck tightly), and their honeycomb texture grips the bottle snugly, forming a tight seal. When wine is properly stored on its side the cork stays moist and fully expanded, thereby providing an airtight seal. However, if a wine isn’t suitably stored, a cork can dry out and leak, spoiling the wine. Additionally, faulty corks generate the chemical compound 2,4,6-Trichloroanisole (TCA) which produces a musty, moldy character that ruins a wine, in which case it’s referred to as CORKED WINE. Some professional tasters estimate that 2 to 5 percent of wines are ruined because of defective corks, and many feel the problem is escalating. Many leading authorities are suggesting that it’s time to reconsider the screw-cap, arguing that it preserves the wine just as well and would eliminate many of the cork-attendant problems, not to mention the need for corkscrews (see Wine Openers, page 596). Another answer to natural cork issues is the synthetic “cork,” which has made great progress in the last decade. SupremeCorq, made from food-grade thermoplastic elastomeric material, has become the leader in this market. It comes in natural, beige, and tan colors, as well as vivid shades of blue, green, purple, tangerine, and yellow, which make it obvious that it isn’t the real thing. Neocork Technologies, a Napa company funded by Beringer, Clos du Bois, Kendall-Jackson, Robert Mondavi, and Sebastiani, is a recent newcomer to the synthetic cork market. Because synthetic cork doesn’t need to be kept moist to retain its seal, proponents claim that wine can be stored upright. On the other hand, critics point out that these “plastic corks” haven’t yet demonstrated their viability over the long term. Altec, made by the French company Sabaté SA, is a closure made from both synthetic and natural materials. It uses natural cork suberin particles (a waxy waterproof substance, which is less susceptible to TCA) combined with Sabaté’s proprietary polymer particles (called “microspheres”) and an FDA-approved binder that’s free of plasticizing additives. Proponents like these manufactured hybrid corks because they’re closer to natural cork closures with little of the TCA risk. Meanwhile, the Portuguese cork industry is spending lots of money on new equipment, modernized production areas, and quality-control improvements in an attempt to lower the ratio of cork-related problems. See also CLOSURES.
Related Links:
jug wine(s), Alentejo, corked wine
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.
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