Reply to "A few wine terms I have questions about."

quote:
Originally posted by Johnhoad:
Thanks NewOrleans!

One of our customers fancies himself as a wine buff and told me he "never touches screwtops".

Just wondered if he was right to turn his nose up. Plus i heard that corks can dry up and shrink over time allowing air into the wine bottle, spoiling it.


Well, the converse can be true as well. Absolutely no oxygen permeability in a closure can cause "reduction" of a wine, which basically means the normal carbohydrate compounds and naturally dissolved oxygen in a wine eventually turns into Hydrogen Sulfide, creating an almost noxious smell of rotten eggs, garlic, struck matches or burnt rubber.

But you're right, cork quality is a major concern, especially for wines stored improperly.
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