So 10inchtim,
Where do you stand on the whole "plastic cork" debate?
Shit, you thought my rant about sulfites was long this could be eternal.
There is something to be said about using something natural to fill the hole, plastic things may get the job done, but somehow nothing seems to satisfy like the real thing.
All joking aside:
I love corks, 100% natural straight from the cork trees of Portugal. Now let me explain why:
Corks are a 100% renewable resource. Many people think that cork oak trees (Quercus Suber) are being cut down to make corks, but the truth is that corks are made from the BARK of the cork tree. It in no way shape or form hurths the tree to harvest it. As a matter of fact cork trees live LONGER if the cork is harvested.
When entering any sort of a debate about anything business related, follow the $$$. The cost goes something like this:
Real cork: $.50-.70
Plastic cork: $.07
Screw cap: $.02
If you are a major producer making upwards of 10,000,000 bottles of wine you can see how this could considerably effect your bottom line.
Follow the money, big wineries get someone to lobby the major wine magazines like Wine Dictator, grease some palms and villify the cork.
Then reap the benefits of saving $5,000,000+ per year. Pretty simple math if you ask me.
Now most people will give the opinion that the reason we should stop using cork is because of "Cork Taint" that is when the wine smells corked. The funny thing is that the cork does NOT cause that off odor, 2,4,6 Trichloranisole causes the odor. The base of that compound as most people will see: Chlorine.
Problem is that winemakers used chlorine for decades to clean their wineries, it is an exelllent sanitizer. However, when the right reactions occur Viola you have Trichloranisole in your wine and the wine never touched a cork. In fact I have had numerous bottles of "Corked Wine" that had a screw cap or synthetic in it.
2,4,6 Trichloranisole is VERY volitale 1 tablespoon could ruin ALL OF THE WINE ON EARTH. We measure its odor threshold in parts per Trillion. So basically it is not necessarly the corks fault for bad wine, it is usually faulty winemaking on the front end which causes the problem.
So why, besides the renewable side of things would I personally use a cork and waste all of that money? Because corks breathe, thats right they allow micro-oxygenation of the wine so they age. Use a screw cap or a synthetic and your wine will be locked in time. (or use tons of sulfite-see previous rant)
Now if I made fresh tasting Sauvignon Blanc, Riesling, Gewurztraminer, (Yeah, I spelled that right spelling partol boy) Viognier, or any other light delicate white I would use screw caps. They are a better choice for those types of wine. However I make wine for those who want to see their wine evolve and change over the years, that is why I use cork.
I love the thick, velvety, cigar box, leather, cedar and tobacco that comes with a properly aged 25+ year old wine. I am still drooling over my last bottle of 1959 Chateau Palmer.
Now if you want to get really nit-picky why the hell are we still using bottles. They are fragile, heavy and do not pack well. You will see me use a Bag in a Box prior to submitting to the (false) pressure to use cork alternatives. It is a smarter closure. PERIOD.
