Cork taint
From EncycloWine
Cork taint is a broad term referring to a set of undesirable smells or tastes found in a bottle of wine, especially spoilage that can only be detected after bottling, aging and opening.
Cork bleaching with hyperchlorite (less frequently used now, peroxide bleaching is now favoured), also provide a ready source of chlorophenols for use by these micro-organisms.
CORK ON THE GRILL:
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Using your thumb and apply gentle pressure, screw the wood screw into the broken portion of the cork that is still in the bottle.
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Once you have at least a 1/4 of an inch or so into the cork, simply pull the screw up and remove the cork.
Cork: The protector or guardian of a bottle of wine, it is a hard sponge-like insertion which is actually from the bark of the cork tree.
Cork Pros
Eliminates the ceremonial tradition of removing the cork. Puts sommeliers out of work and gives waitpersons more free time.
No pop with a screwcap.
CORK STORAGE: Corks should be stored in a cool place, away from chemicals or liquids. They should be sealed in plastic bags and treated with SO2 to prevent mold growth. They should not be stored for more than three months without reprocessing.
Cork taint
A type of wine fault describing undesirable aromas and flavours in wine. The main cause of cork taint is the presence of trichloroanisole (TCA) in the wine.
Cork Taint: Or corked, is the term used to describe wine that has been spoiled after bottling - usually occurring because of improper storage, barrel condition and contamination during transport of corks.
Crush: The American term for harvest.
Cork was developed as a bottle closure in the late 17th century. It was only after this that bottles were lain down for aging, and the bottle shapes slowly changed from short and bulbous to tall and slender.
Cork(y): said of a wine that smells more of cork than it does of wine. Such an odor will usually not dissipate, and, if noticed to excess in a wine, provides sufficient reason for returning it to the retailer or restaurateur.
Cork
bark of evergreen oak tree (Quercus Suber), grown in mountains of Portugal, Spain and Algeria, used to stopper bottle
Corton
Burgundy vineyard in the village of Aloxe-Corton ...
Cork: The cork of the bottle.
Corkage: A fee paid to a restaurant by a customer who brings his own wine.
Cork
The stopper for most wine bottles. Whether made from the bark of the cork tree or from plastic, cork must be flexible, durable and able to create an air tight seal in the neck of the bottle.
CORK
A cylinder-shaped wine closure cut from the bark of a cork-oak tree. Cork is especially well suited for this purpose because of its waxy composition, inertness and springiness.
Cork: A cylinder-shaped piece cut from the thick bark of a cork-oak tree and used as a stopper in wine bottles. Cork is especially well suited for this purpose because of its waxy composition, inertness and springiness.
Cork. Quercus Suber, the bark of the cork oak tree, which is boiled, punched, washed, and coated for use as a wine stopper.
Corkage. fee charged by a restaurant to customers who bring in their own wine.
Cork taint
Smell of a damp basement, wet cardboard or newspapers and mushrooms
Diacetyl ...
LEAVE THE CORK -, After your server opens the bottle, you will be presented with the cork. There's nothing you need to do with it, simply leave it on the table where the waiter places it.
Extracting the Cork
Stoppers formed from the spongy bark of the cork oak tree have been used to seal wine containers for over 2,000 years.
ah-soA wine opener with two parallel prongs that are wedged into the bottle on opposite sides of the cork using a rocking motion. The cork is then pulled out by lifting the ah-so straight from the bottle.
Cork of barrel.
BOTRYTIS CINEREA
Name of a mushroom involving the rot of the grapes.
The decorative metallic or plastic foil covering the cork and the upper neck of a wine bottle. Capsules may be replaced by a bit of wax on the top of the cork.
Carafe
As a noun-A glass or crystal container for wine or other fine beverages.
Before the final cork seal is affixed, the wine is topped up with a small amount of wine and sugar (liqueur d'expdition). The amount of sugar determines whether the bubbly will be Brut (very dry), Sec (off-dry) or Demi-Sec (medium-sweet).
Once the sediment is sitting securely behind the seal closure it is a simple process to release the cork or cap and thus allow the pressure built up within to push out the wine, complete with sediment.
musty Wines aged in dirty barrels or unkept cellars or exposed to a bad cork take on a damp, musty character that is a flaw.
nose The general smell and aroma of a wine as sensed through one's nose and olfactory senses is often called the wine's nose.
Opening the Bottle 1 The Capsule 2 Cleaning 5 Opening a bottle of Champagne or Sparkling Wine 3 Removing the Cork 4 Smelling the Cork The Capsule is normally made of metal (lead or aluminium), ...
After the wine label checks out the server will open the bottle and present you with the cork. Now what?
Cut the capsule a centimetrebelow the opening, wipe the top of the cork and rim with a clean cloth ...
Although traditional Lambrusco is an almost entirely cork-stopped, dry (secco) red wine, ...
Do not dramatically pop the cork. Not only is it dangerous - a champagne bottle is under the same atmospheric pressure as a truck tire (6 atmospheres) - but you will lose effervescence and some liquid.
When your server opens the wine bottle he/she should give you the cork. Take a good look at it and make sure that the wine hasn't penetrated the upper portion and that there is no mold on it. If you see mold send the bottle away.
However, people who pop the cork and think it does anything are fooling themselves :) Look at the tiny circular surface area of the top of the bottle. There is no air "swirling around" in that tiny space.
Place your hand or your thumb on top of the cork. Keep it there until the cork is out. Shooting corks all over the place is not cute.
3. Loosen the wire cage.
Some wines which have been chilled for a long time may develop crystals in the bottle which will either stick to the cork, or drift down the bottom.
Simply pulling the cork out of a bottle may not allow for sufficient air contact; decanting or even swirling the wine in a glass are preferred methods. The goal is to allow the wine to open up and develop, releasing its aromas into the air.
Horizontally to keep the cork moist and prevent it from shrinking. A shrunken cork allows air into the bottle, which may spoil the wine.
In a dark, insulated and temperature-controlled room.
After closing with cork-lined metal crown caps, the bottles are stored on their sides in cool cellars while the yeast ferments the sugar, boosting the alcohol and producing the bubbles of carbon dioxide.
Cork
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Harvest the grapes. In Italy, this might be in early September. To make Moscato, you need the proper grape. Moscato is one of the oldest grape varietals in the world with many sub-varieties.
With an older bottle, the cork may break easily. The best opener for a cork like that is one with two prongs, but it requires some skill. You have some time to practice using one.
The air space between the top of the wine in a container and the cork. Most wines are bottled for immediate consumption and the ullage should be small, and of no concern. In older bottles the ullage can be an indicator of the quality of the wine.
Always a flaw: Wine afflicted by an undetectable cork fungus (2,4,6-TCA) that imparts an unpleasant musty, damp-cardboard flavor that obliterates all other aromas and flavors in the wine.
Some bottled cellar-aged red wines possess the peculiarity that, when the cork is first pulled and the wine poured, the full flavors do not immediately make an appearance.
If you don't finish the bottle, most wines will keep quite happily for a couple of days with the cork stuck back in the bottle, keeping the air out.
Stelvin: A more cost effective alternative to the traditional cork closure for wine bottles (which is a limited resource made from the sap of the endangered cork tree), ...
Wine must be stored on its side to keep the cork moist and tight against the bottle neck.
Usually mustiness indicates a problem with the cork, but this bottle employed an artificial cork that is supposed to be impervious to TCA contamination.
Is used to the describe what happens between a cork being removed, or screwcap untwisted, and the wine being served.
The covering at the top of the neck of a wine bottle that protects the cork. Capsules, which come in many colors and designs, are considered part the wine's overall design.
The beautiful, harmless, tiny glass-like crystals that sometimes appear in bottles of wine, sometimes attached to the cork.
Musty Bad smell, due to poor casks or a cork fault.
New World An assessment adjective. Refers to the upfront, fruit and flavour of wines from New World Countries.
Wine bottles should be stored on their sides to prevent the cork from drying and shrinking, , които биха допускат нав"и-ането на въ-дух в бути"ката и да наруши аромата на виното.
Capsule
The protective metal or plastic sheath over the cork and neck of a wine bottle. The capsule keeps the cork from drying out and admitting air into the bottle.
If you ever buy old fine wines, you'll be interested in the ullage level: it refers to the loss of wine from the bottle with timethe gap between the cork and the surface of the wine.
Keeping the correct humidity or appropriately moist environment will keep the wine cork damp, reducing the chances of contamination and/or oxidization. Warm conditions will accelerate wine aging.
Bung
Commonly used term for cork.
> More about the grape varietals and the Bordeaux wine region
> Winemega's tasting notes by chateau ...
Closure
The device used to seal a wine bottle, usually a cork.
Cold Stabilization
Chilling wine before bottling to remove potassium acid tartrate crystals or other sediment from the finished wine.
Musty
Having a moldy, mildewy flavor and aroma, due to cork or brew spoilage.
N
Nose
The bouquet, or as a verb, the act of smelling the bouquet of a beer.
Riddling: The process of rotating Champagne bottles in order to shift sediment toward the cork. (fr. rmuage)
Riesling: Along with Chardonnay, one of the top white grapes in the world; most popular in Germany, Alsace and Austria.
Having an off-putting moldy or mildew smell. The result of a wine being made from moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork. Corked wines never improve with breathing.
Nose ...
 See also: Wine, Bottle, Taste, White, Grape
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