[colored_box color=”blue”] Lets face it, you open a bottle of wine and, instead of finding a traditional romantic cork stopper, you pull out a plastic cork or even unscrew the cap. More and more winemakers are using screw tops and plastic corks to seal their fresh tasting wine. Is there a difference? and is one better than the other? [/colored_box]
The known smell of wet dog, newspaper, and cardboard in a corked wine are mostly attributed to the chemical compound TCA (Trichloroanisole.) TCA is commonly found in traditional corks but can also grow on cardboard, barrels, even the wood pallets wine is shipped on. When a wine is stored standing up for long periods of time, the cork can become dried out. and may cause the cork to disintegrate into the wine. Many winemakers, driven by the chance that their wines could be flawed by a cork, have started using synthetic corks.
For the past 10 or more years they have come out with various products in hope to better the cork, taste and smell of wine. With the generic plastic corks, over time they dry out and become brittle allowing air in oxidizing the wine. Some say the plastic corks give the wine a plastic taste, but as with most things, if you use better quality, these problems do not occur. Recyclable, food based synthetic corks have come out to help the defects of substitute wine corks. These corks have a firm inner core and a spongy outer layer to make for a better tighter seal. Think back to the last bottle of wine you had… was it a real cork or synthetic? The best of the best sometimes don’t even notice sometimes.