Winged Corkscrew
This one is easy to spot. It has a center worm with two winged levers on either side. Turn the worm handle down until the two wings ratchet up, then push the handles down. The cork should come out.
COMPRESSION: Corks should not be compressed more than 33% of their diameter. If they are compressed beyond 16mm (for a 24mm cork) the internal structure of the cork may be damaged, and they will not expand properly to make a good seal.
Use the corks as a fire starter. Store corks in a sealed jar with rubbing alcohol. When it's time to light a fire, place a cork or two under kindling and newspaper. See How to Light a Fire in a Fireplace or How to Build a Fire.
2 ...
Corkscrews were not a problem for air security before Sept. 11, 2001, she recalls; in fact, airlines routinely issued standard waiter-style corkscrews (with pry lever and small blade) to flight attendants for use in beverage service.
Corks are largely associated with wine bottles, although they are being replaced with alternative closures such as screwcaps on a proportion of wines.
Corkscrew - The 'waiters' corkscrew is the most commonly used corkscrew in restaurants. A good one will have a blade for cutting the foil and a lever for easier opening.
Corkscrew
A corkscrew, a device made for pulling the cork out of a wine bottle, was originally made of a pointed metal spiral attached to a handle or a screw mechanism.
Corkscrew - A tool, comprising a pointed metallic helix attached to a handle, for drawing Corks from bottles.
Corkscrew: A device used for removing the cork from glass bottles.
Crisp: Refers to a white wine with good acid balance that is fresh and lively.
Corkscrew
One of any number of devices that are used to extract corks from bottles.
Cornas (cor-nahss) ...
Corks
The traditional closure for wines around the world but now largely replaced by screwcaps in Australia, New Zealand and more enlightened countries.
Cork
Corks are produced from the bark of cork trees, which are grown mainly in Spain and Portugal. Corks are airtight and have for years been the best way to seal wine bottles.
Get a New Corkscrew
C'mon, we know that old corkscrew still kind of works and you've been through so much with it. We, too, hold on to corkscrews way too long. But give in and get a new one.
Serve a Dessert Wine to Guests ...
50% of all corks are made from trees in Portugal. The trees are called Cork Trees.
And here's one last review of a pet peeve.
Save Those Corks: John Pollack and Garth Goldstein of Washington D.C. have constructed a 22 foot sailboat from used wine corks. They used 160,000 corks along with rubber bands and fishing net. (The Wine Enthusiast) ...
Choosing a Corkscrew - So Many Choices, So Many Prices, So Much Hype ...
Assorted wine corks
See also: Cork (material), Alternative wine closures, Wine bottle, and Box wine ...
"Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly."- W.E.P. French ...
When was the corkscrew designed? Mid-1800's.
How many varieties of wine grapes exist in the world today? Over 10,000!
How many gallons of wine does California produce annually? Over 17 million gallons ...
Finally, although corks had already been used by the Romans as closures for wine bottles, and the seagoing and trading English had corks and made sparkling wine several decades earlier than the landlocked Champagne area, ...
muzzle (French): The wire basket that holds sparkling wine corks in place.
negociant (French): A wine merchant who purchases parcels of wine from various sources before blending them and bottling them to sell under their own label.
Dirty: Covers any and all foul, rank, off-putting smells that can occur in a wine, including those caused by bad barrels or corks. A sign of poor winemaking. Earthy: Describes a wine that tastes of soil, most common in red wines.
Corkscrew
A corkscrew is a tool for removing a cork.
Cover crops
Cover crops are grasses or other plants grown in between vineyard rows that add nutrients to the soil, absorb excess moisture, and attract beneficial insects.
Popular, inexpensive models include the waiter's corkscrew, so-called because it’s the favorite of waiters around the world.
The most commonly seen is the 'waiter's' or 'captain's' corkscrew, complete with knife-edge, a helix, and a lever all folded into the body.
Faults: Thankfully, modern winemaking practices have reduced most of the problems we used to commonly find in wine, but there's still one which affects around a small percent of bottles: bad corks.
It is difficult to impossible for a winemaker to detect a few tainted corks mixed in among the good corks of any given batch prior to using the corks on a bottling line.
Proffered theories range from faulty or poor quality corks, under-use of sulphur, inadequate filtration, heat damage and more.
Corky: An "off" characteristic in wines due to imperfect corks. Often caused by the chemical compound trichloroanisole or TCA, corkiness is believed to come from fungi that are not detectable on dry corks, or by a cork processed with chlorine.
agritourism Amador B&B Beer Cabernet Sauvignon California Corkscrew Cult Dessert Wine Eagles Nest Vacation Villa Eagles Nest Winery farmstay farm stay Food Gold Country lodging Lodi luxury Merlot Murphys New York Opera Paso Robles Port Ramona ...
Shooting corks all over the place is not cute.
3. Loosen the wire cage. No, you don't need three hands; the hand that holds the bottle can have its thumb on the cork.
4. Wrap a towel around the bottle to prevent slippage.
5.
Moldy
Grapes, containers or corks that have developed mold transmit this "off" odor to the wine they contact.
Must
The juice and pulp produced by crushing or pressing grapes. Used until the end of fermentation, when it is then called wine.
Corky, corked: Contaminated by a tainted cork (technically a mold known as 2,4,6-Trichloroanisole), which gives the wine a musty, wet cardboard smell and can compromise its fruit component and dry out its aftertaste. Bad corks are a major problem, ...
Use a corkscrew or any wine opener to do this. Make sure that the cork is not pierced. It should not have any rotten or funny smell. After removing the foil, loosen and remove the metal fastener with ease.
The primary cause of this off odor is a compound called TCA (for tri-chlor-anisole, which is produced by mold growth on the corks during aging and processing at the factory).
Always store table wine lying on its side to ensure that the corks don't dry out. Champagne and other sparklers can be stored upright - the layer of carbon dioxide in the neck of the bottle will protect the wine from contact with the air.
In older bottles, the ullage indicates where the wine has evaporated out of the bottle. Corks are not completely air tight. Older wine bottles typically have more space, or ullage, because more of the wine has evaporated away as it has aged.
Prepare a decorative basket with raffia and tuck in the bottles of wine and food items. Make sure you put in a corkscrew.
Flogger
This is a wooden tool for banging corks home
Flor
The yeast responsible for the character of dry Sherries.
Recorking:The practice of replacing corks that have become fragile during extended cellaring. Once the old cork is removed, the bottle may be topped up with wine from the same or a similar vintage and a new cork inserted.
Corked. The wine tastes of cork, it is unpleasant to smell and taste, slightly musty. Bad corks are a relatively common problem.
Crisp. A tasting term, denotes a fresh, young, wine with good acidity.
Cork taint: (see Corked wine) The presence of TCA can be caused by the cork tree's exposure to pesticides, or by the chlorine bleaching process used to sterilize corks.
As the name implies, this covers any and all foul, rank, off-putting smells that can occur in a wine, including those caused by bad barrels or corks. A sign of poor wine making.
Dry ...
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.
Riddling
An important step in removing sediment from Champagne. Bottles are placed in racks and then turned by hand or machine over weeks or months until upside down and the sediment has settled on top of the corks.
This is why artificial corks are increasingly being used, especially on inexpensive wines not destined for ageing.
Ports sealed with plastic corks should be stored upright so that the high alcohol of the wine doesn't erode the plastic. Since they're not filtered before bottling, decanting is recommended.
For more information see my information pages on corks and screwcaps and faulty wines. secA Champagne style that is dry, but sweeter than extra-sec. seccoItalian for dry. secoSpanish for dry.
 See also: Wine, Bottle, Red, White, Grape
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