Screw, Natural, Synthetic and now the Zork and the Vinolok! I have asked wine makers about their choice in corks, most of them use the natural cork because of tradition and the craftsmanship they put into their product they want to see this thru to the cork. However, with all the choices now and the cost of losing a bottle to “cork” contamination other choices have gained popularity and are due some consideration. Natural Cork Natural Corks benefits the wine aging by letting small amount of air into the bottle. Your bold wines and reds benefit from the oxygen that the cork allows in development of all the wonderful flavors that make these wines so drinkable and approachable. A natural cork though can dry out, go bad or let too much air into the bottle and the biggest problem…being “Corked” which is a very expensive loss. Agglomerated Cork This cork is made from cork dust and glue….although food safe, do you really want this in contact with your beautiful wi
Two friends on an adventure to learn and enjoy great wine. Thought we would share as we go, please come along with us.....LD & D