I had no idea about cuts in corks and what it means. As always, very informative video. I’ll definitely pay closer attention to the cork in the future.
doublewides: I can't find any website or video that confirms this scientifically but I think this is correct. If you think about it, the cork is probably perfect when it is put in the bottle so something must have changed this...whether it be oxidation or a bad cork originally. Cheers!
I always knew a sommelier presented the cork and that sometimes people would smell it to see if the wine was corked. But it makes sense you should just smell the wine instead like you said.
Is the quality of the cork better in expensive wines? And is there something that the wine producers can do to prevent cork problems like TCA? And what do you think of removing the aluminium capsule before you store the bottle for long time, than you can see for yourself if there are problems with the cork, at least some problems i guess… and if the wine can breathe through the cork, then isn’t it better to remove the aluminium anyway? A lot of questions that i still have about cork. Thanks for the video!
Robin: thank you for viewing my video and your questions. Really interesting questions and I will try my best to answer them (most of my answers are my opinion, not sure if scientifically proven) 1. I believe somewhat but not really a huge difference. In general, better quality wines will have longer corks, which in theory should last a bit longer 2. I don't think you can really prevent TCA 100% You can prevent TCA by having better hygiene/sterilization practices at the winery/vat room and in the bottling practices but most wineries have decent practices. I think TCA can be increased with bad storage so that is where provenance of a wine is key. I have not seen a lot of corked bottles...maybe 2 a year at most and I believe it is because I buy from stores right after the wine is released or from auctions, with trusted sources. 3. I wouldn't remove the aluminum cork for a few reasons: a) if there is slight leakage, it prevents the wine from leaking everywhere...just like putting a bandage on a small cut...hopefully the foil seals in the leakage temporarily b) once you remove the foil, you can't really sell it or gift it to anyone as people think either the wine is fake or you are giving/selling a defective wine c) even if you could see the cork, it does not disintegrate in a day but over time. So you are not going to check the bottle everyday. Cork is a natural product so you have to accept there is some potential of spoilage. Having said that, it is really not a serious problem if your storage is good. If you are consistently finding corked bottles (like over 10 a year) and unless you are in the industry where you go through hundreds of bottles a year, you either are really sensitive to cork taint or there is something wrong with your storage/source of wines. As an example, recently I have had 2 corked bottles from the same store. So that to me is too coincidental so I probably won't but from then again, at least anything too expensive. Hope this helps. Cheers!
@@TrophyWineHunter Thanks for the detailed responses I also only buy the young wine and preferably from a conditioned warehouse, and I try to pick it up myself, then quickly into the wine climate cabinet
Daniel: thank you for viewing my video and your comment. You had me going there for awhile. I am actually hoping a scientist or some cork expert can verify what I am saying is correct. I was looking all over RUclips and the Internet for the answer but that is why I do my videos. I find I have a lot of thoughts that no one really covers clearly...most wine reviewers stick to smells and tastes but don't really hypothesize or do critical analysis of what it actually means for other wines or how you can use your knowledge of one wine to know more about other wines. Please like and keep watching. Cheers!
I had no idea about cuts in corks and what it means. As always, very informative video. I’ll definitely pay closer attention to the cork in the future.
doublewides: I can't find any website or video that confirms this scientifically but I think this is correct. If you think about it, the cork is probably perfect when it is put in the bottle so something must have changed this...whether it be oxidation or a bad cork originally. Cheers!
I always knew a sommelier presented the cork and that sometimes people would smell it to see if the wine was corked. But it makes sense you should just smell the wine instead like you said.
Eric: just wanted to do this video and no one ever tells you what to do or how to look at corks. Please like and keep watching. Cheers!
Very good video!
thanks so much for your continued support! Please like and keep watching! Cheers!
Is the quality of the cork better in expensive wines? And is there something that the wine producers can do to prevent cork problems like TCA?
And what do you think of removing the aluminium capsule before you store the bottle for long time, than you can see for yourself if there are problems with the cork, at least some problems i guess… and if the wine can breathe through the cork, then isn’t it better to remove the aluminium anyway?
A lot of questions that i still have about cork.
Thanks for the video!
Robin: thank you for viewing my video and your questions. Really interesting questions and I will try my best to answer them (most of my answers are my opinion, not sure if scientifically proven)
1. I believe somewhat but not really a huge difference. In general, better quality wines will have longer corks, which in theory should last a bit longer
2. I don't think you can really prevent TCA 100% You can prevent TCA by having better hygiene/sterilization practices at the winery/vat room and in the bottling practices but most wineries have decent practices. I think TCA can be increased with bad storage so that is where provenance of a wine is key. I have not seen a lot of corked bottles...maybe 2 a year at most and I believe it is because I buy from stores right after the wine is released or from auctions, with trusted sources.
3. I wouldn't remove the aluminum cork for a few reasons: a) if there is slight leakage, it prevents the wine from leaking everywhere...just like putting a bandage on a small cut...hopefully the foil seals in the leakage temporarily b) once you remove the foil, you can't really sell it or gift it to anyone as people think either the wine is fake or you are giving/selling a defective wine c) even if you could see the cork, it does not disintegrate in a day but over time. So you are not going to check the bottle everyday.
Cork is a natural product so you have to accept there is some potential of spoilage. Having said that, it is really not a serious problem if your storage is good. If you are consistently finding corked bottles (like over 10 a year) and unless you are in the industry where you go through hundreds of bottles a year, you either are really sensitive to cork taint or there is something wrong with your storage/source of wines.
As an example, recently I have had 2 corked bottles from the same store. So that to me is too coincidental so I probably won't but from then again, at least anything too expensive.
Hope this helps. Cheers!
@@TrophyWineHunter
Thanks for the detailed responses
I also only buy the young wine and preferably from a conditioned warehouse, and I try to pick it up myself, then quickly into the wine climate cabinet
@@rb1084 if that is the case, you should have no big issue with corked wines. Cheers!
I’m a scientist and you are incorrect… ok I lied I’m not a scientist and you are probably right
Daniel: thank you for viewing my video and your comment. You had me going there for awhile. I am actually hoping a scientist or some cork expert can verify what I am saying is correct. I was looking all over RUclips and the Internet for the answer but that is why I do my videos. I find I have a lot of thoughts that no one really covers clearly...most wine reviewers stick to smells and tastes but don't really hypothesize or do critical analysis of what it actually means for other wines or how you can use your knowledge of one wine to know more about other wines. Please like and keep watching. Cheers!