Why corks in wine

Cork is made from wood, which dries out and crumbles with time. Wines cellared for long periods of time must be kept on their sides to keep the cork damp. But even with careful cellaring, how many of us have fished the remains of a crumbled cork out of our wine after it breaks on its way out of the bottle? Depending on the quality and brand, corks can be up to three times as expensive as screw caps, which can drive up the final price of the wine.

At its simplest, an agglomerated stopper is like a cork-particle board, where granulated cork dust is bound together tightly by glue or a plant-based binder and pressure. Some agglomerated corks should only be used with wines destined to be consumed young as they tend to break down more quickly. But other more premium stoppers stand the test of time. One leading micro-agglomerated cork producer, French-based company Diam, makes corks that are free from TCA, impart no flavor, and control the level of oxygen released into the wine.

This consistency makes them an attractive choice for many cork-loving winemakers. Agglomerated corks should only be used with wines destined to be consumed young as they tend to break down more quickly. Cork producer Amorim suggests wines sealed with these composite closures be consumed within six months of bottling, though premium options do exist that allow for longer aging.

Made from medium-grade natural cork, the crevices in these closures are filled in with fine cork powder. It gives the cork a softer texture and smoother exit out of the bottle. Wines can age up to a few years under colmated cork. When two or more pieces of cork are glued together. Examples include Champagne corks, which expand upon removal and cannot be placed back into the bottle. Other producers also affix discs of natural cork to the ends of agglomerated cork in still-wine enclosures, in order to increase durability.

After centuries of unrivaled wine stopper bliss, an unassuming aluminum cap came along and, well, screwed up everything for the humble cork. The Aussies are to blame for stirring the pot. In , Peter Wall, former director of South Australian winery Yalumba , became fed up with the number of tainted corks in circulation. He commissioned a French company to develop an alternative closure. Forty-plus years later, screw caps are the closure of choice for the majority of Australian and New Zealand producers, across all styles and price points.

TCA, the taint that affects so many wines under natural cork, is almost nonexistent under screw cap. Some wines benefit from a screw cap, because it seals the bottle better and doesn't allow in oxygen, keeping the wine crisp, fresh and well preserved, NPR reports.

Wine writer Dave McIntyre tells NPR that screw caps are generally better for white wines , while corks are superior for red wines meant to be drunk young. This is because corks naturally let in a small amount of air, which fuller red wines can benefit from.

It oxidizes the tannins, which helps create a smoother finish, nutty aroma and an overall more drinkable wine. Though few things say weekend like popping a cork, the stoppers also come with negative side effects like cork taint and the dreaded broken cork , which leaves crumbles in your glass. Besides, wines sealed with screw tops let us get to our Cabs and Pinots that much quicker—and we'll certainly cheers to that.

To-Dos allows Tasting Table members to store and remember all of the food and drink recommendations we send out each week. Cork producers invested in new equipment and worked to refine production techniques, contributing to a sharp decline in tainted wine. Once stripped from the tree, the cork bark grows back and is harvested again a decade later.

Stripping a cork oak of its bark also enhances its ability to absorb carbon dioxide ; in Portugal alone, cork trees help offset over 10 million tons of CO 2 every year. According to the World Wildlife Fund, these forests contain the highest levels of plant diversity found anywhere in the world —reaching levels of species per square meter—while also providing a habitat for endangered animal species like the Iberian lynx and Barbary deer.

Demand for cork products, especially wine stoppers, helps preserve the cork forests, which would otherwise be neglected or replaced with non-native trees. The damage control appears to be working, at least in part. Recently, I asked the manager of my favorite bottle shop if anyone bought cork anymore. The industry has a powerful ally to help it push its education campaign forward.

But the cork forests of Portugal, Spain, Morocco, and Tunisia play an important environmental role, too. At the same time, these forests provide a critical habitat for endangered species like the Iberian lynx and imperial eagle. In , a study conducted by PricewaterhouseCoopers and Ecobilon concluded that natural cork production was actually more environmentally sound than the production of aluminum and plastic closures.

Know what that means? Now, get some glitter and drink up! Don't miss a drop!