01-23-2004, 05:46 PM
The reason to use real cork is not only tradition.
See, one of the great properties of cork is that it expands a bit when it gets wet, and so makes for an excellent seal when the bottle is at a sideways position; ideally the cork would be long enough so that, if you just tilt the bottle instead of putting it sideways, the entire bottom would be in wine but the "water level" would be just under the opening of the bottle. You might have seen that long-term sideways stored wine can be ruined when the cork gets completely wet and the wine is in contact with the outside world.
But aside from that, it does not seal the bottle perfectly. Over time, small amounts of oxygen will get inside, and those micro-oxidations will add to the flavour of the wine. It will age in the bottle, and for different kinds of wine you'll see how different lenghts of aging are recommended. In fact, some wineries will go as far as storing the bottles for some time themselves, one or two years, before selling it.
Finally, one piece of data for the curious, the cork industry is alive and well in Spain. You can get it in square pieces to be used on floors even (treated in a similar way to wood, makes for a softer and warmer surface but it tends to age and deteriorate more quickly).
I urge anyone here that likes wine to try Spanish wine. Look for the grape variety "tempranillo" if you want to try something original ;) </SHAMELESS PLUG>
See, one of the great properties of cork is that it expands a bit when it gets wet, and so makes for an excellent seal when the bottle is at a sideways position; ideally the cork would be long enough so that, if you just tilt the bottle instead of putting it sideways, the entire bottom would be in wine but the "water level" would be just under the opening of the bottle. You might have seen that long-term sideways stored wine can be ruined when the cork gets completely wet and the wine is in contact with the outside world.
But aside from that, it does not seal the bottle perfectly. Over time, small amounts of oxygen will get inside, and those micro-oxidations will add to the flavour of the wine. It will age in the bottle, and for different kinds of wine you'll see how different lenghts of aging are recommended. In fact, some wineries will go as far as storing the bottles for some time themselves, one or two years, before selling it.
Finally, one piece of data for the curious, the cork industry is alive and well in Spain. You can get it in square pieces to be used on floors even (treated in a similar way to wood, makes for a softer and warmer surface but it tends to age and deteriorate more quickly).
I urge anyone here that likes wine to try Spanish wine. Look for the grape variety "tempranillo" if you want to try something original ;) </SHAMELESS PLUG>