Corks

7.08.2014

Arguments about corks are almost a habit for anyone who live the world of wine...

Arguments about corks are almost a habit for anyone who live the world of wine. Getting wine lovers to agree on anything seems like a difficult task but when it comes to winemakers the tasks is nearly impossible. One of the oldest and most popular debates is about wine closures.

The rise of TCA, the notorious fungus that causes our wine to turn corky (loose their fruity flavours and turn musty and dump) brought may producers to flavor a various synthetic closures over old & classic natural cork. Needless to say that every wine lover holds his own augmented opinion and won’t let go.
A very special comparative wine tasting we held last week tried to solve this big mystery once and for all…and this was the perfect
excuse to bring from our cellar 3 identical bottles of our Classico 2007 each sealed with a different cork.

* The first bottle was sealed with a Spanish natural cork’ originating from the cork forest of Portugal which are known for their low level of air penetration.

* The second bottle was sealed with a Diam cork. Diam are a mixture of high quality natural cork mixed with a synthetic compound. Not only does special process guarantee that the cork is 100% free of TCA but it also provides the ability to control the amount of air penetration to the bottle.

* The third bottle was sealed with a Italian natural cork originating from the Sicilian cork forests.

With such a delicate matter on hand a respectable forum of taster was called and a blind tasting seemed like the only option…the surprising results soon emerged. It is important to mention that the differences were not minor ones and that the wines clearly differed from each other.

This was only to prove us how important each decision we take during (and after) the winemaking process is and how heavy the consequences are.
To the results:

Wine 1
Soft fruity smell balanced with a hint of elegant oak spice
the palate is also very elegant with a pleasant acidity
the elegant of the three

Wine 2
a more dominant and riper fruit smell on the nose
Ripe fruit on the palate with a hint of acidity all balanced by gentle oak spice
the softest of the three

Wine 3
a stronger and more complex nose
Full and complex palate with pronounced fruity and spice flavours
the biggest of the three

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