The Great Cork Debate!

There is much debate in the wine world among cork dorks about… corks! It may seem like a petty thing to discuss when one could talk about the millions of wines available and argue which is the best out there. However, corks are the one thing that keep the wine’s flavor and can keep the flavor for years after bottling.

Cork Experts

The Wine Lover’s Companion is a fantastic wine encyclopedia of sorts. Ron Herbst & Sharon Tyler Herbst have compiled everything a beginner or expert wine enthusiast would want into a cool 700-some-odd pages. Provided is a complete dictionary, historical notes, and notes on regions of wine. They also provide common tasting terms, facts about the world’s largest wine-producing regions, and much more. For this blog entry, I read their information about corks and was provided with a wealth of facts, for which I will be using. 

 

There Are 3 Types of Corks

Natural, synthetic, & screw top.

 

 

 

 

Cork Basics

Natural corks are made from the bark of a type of oak tree found in Spain and Portugal. Once a tree has matured, which takes 16-25 years, the bark can be stripped every 9 years without harming the tree. The stripped bark is then processed and graded. Cork lengths generally range from 1¼ to 2¼ inches, although longer corks can be specially ordered. Fine wines with good aging potential are typically sealed with longer, higher quality corks; wines made for early consumption are often sealed with shorter, lower quality corks.

Major Cork Companies

Neocork® is a co-extruded synthetic wine cork with a foam core of extremely neutral Low Density Polyethylene and an outer TPE skin. The product is available in lengths of 43mm and 37mm, with a diameter of 22mm. Neocork® is free of TCA or other odor causing aromas and offers wine makers a neutral closure to seal their wines. Works on all standard bottling lines and can improve production speed and efficiency. Neocork® s are easily extracted (and reinserted!) from both chilled and ambient temperature bottles. Its foamed ends allow for red wine stain commonly found on wood bark corks and also ensure ease of corkscrew insertion and removal. It seals instantly and does not leak. Bottles can be inverted immediately after corking.

 A SupremeCorq closure is made of superior food-grade thermoplastic elastomeric materials (similar to those used in medical devices and baby products) using the highest quality injection molds. They are neutral and do not support microbial growth (TCA) or impart flavor. Because it is made from an elastomer, a SupremeCorq has “elastic” type properties which allow it to expand, contract and rebound. SupremeCorq closures comply with FDA and EU regulations. Synthetic closures are also made from natural materials. To produce food contact grade quality materials, a variety of basic compounds such as carbon, hydrogen, oxygen and nitrogen are extracted from natural materials such as petroleum, coal and natural gas. These materials are combined together in a variety of sophisticated ways to produce different types of recyclable synthetic materials.

Why All the Fuss? 

True corks have many desirable attributes they’re very light, they compress enough to be forced into the neck of a wine bottle (and then swell back to fill the neck tightly) and their honeycomb texture grips the bottle snugly, forming a tight seal. When wine is properly stored on its side the cork stays moist and fully expanded, thereby providing an airtight seal. However, if a wine isn’t suitably stored, a cork can dry out and leak, spoiling the wine. Additionally, faulty corks generate the chemical compound 2,4,6- Trichloroanisole (TCA) which produces a musty, moldy character that ruins a wine, in which case it’s refered to as a “corked” wine. Some professional tasters estimate that 2 to 5 percent of wines are ruined because of defective corks, and many feel the problem is escalating. Many leading authorities are suggesting that it’s time to reconsider the screw-cap, arguing that it preserves the wine just as well and would eliminate many of the cork-attendant problems, not to mention the need for corkscrews. Another answer to natural cork issues is the synthetic “cork,” which has made great progress in the last decade. Because synthetic cork doesn’t need to be kept moist to retain its seal, proponents claim that wine can be stored upright. On the other hand, critics point out that these “plastic corks” haven’t yet demonstrated their viability over the long-term. 

 

What Do You Think?

We want to know! Does a wine with a screw cap or synthetic cork make you think differently about the wine? Do you think about the value or taste of the wine if it has a synthetic versus natural cork? Do you think that the cork really matters or has all of this been blown out of proportion? For further information about screw caps, please see this article from About.com .

Wine Facts: Malbec

Wine isn’t always a Chardonnay or a nice Merlot from California. There are hundreds of grape varietals to explore, it may just take some time and education. One appellation (AVA) that is worth exploring is Argentina. Argentina is known for their Mendoza region and their Malbecs.

For Those New to Malbecs (Courtesy of wine.com):

Originally a common grape in Bordeaux, Malbec has lost popularity as one of the “fab-five” in the blends there. Fortunately, it’s found other places to flourish. Malbec has increased its status in the French region of Cahors, a bit southeast of Bordeaux, where it creates distinctive wines that now require 70% of the variety. The grape’s made an even more prosperous home in the bourgeoning wine region of Argentina. In fact, Argentinians have adopted Malbec as their national grape!

Malbec is used in small amounts in Bordeaux blends to add color and tannin. In Cahors, where it is also known as “cot,” the grape makes wines there that are full-bodied and able to mature – these wines are dark and sometimes gamey, but delicious – they like to call it the “black” wine of Cahors.” But its quick rise in popularity can be attributed to Argentina. Here, Malbec has hit its stride – the grape produces spicy wines reminiscent of blackberries and chocolate, with a velvety texture.

The map above shows the Mendoza region in Argentina. This is the place to be for growing Malbecs.

The Wine Culture

            Argentina and Chile rank in the top 10 largest wine-producing countries in the world. Ever hear the saying that every wine has its story. Well it is certainly true! Check out the story below:

Real winemakers get their hands dirty. Hands black with wine. That’s what Manos Negras is all about. Rolling up our sleeves and getting our hands dirty. That’s how we make these hand-crafted wines.

Getting their hands dirty certainly pays off as ne can see with the award wining Malbec featured above.

In the News:

Argentina wines are in the news from time to time. Be sure to Check out, Wine 101 Malbec, featured in Food and Wine Magazine.

What is Wine Cru’s Role?

We have some highly rated wines we hope you will take a chance on the next time you find yourself deciding on what to buy.

I hope you have enjoyed learning about Malbecs and the various other wines available in  Argentina, especially in the Mendoza region. If you ever feel stuck in a wine routine, I hope you will check out some of what Wine Cru has to offer.  Cab Corp and Vino Del Sol are just a few of our top suppliers. I invite you to take a look at our site, as well as theirs’, for more information.

Be adventurous in you wine exploration and enjoy!

Clif Vineyards: New Tasting Room

From the people who produce:

comes a new tasting room! Next time you find yourself in Saint Helena, California, check out Clif Family Winery’s newest attraction. The tasting room is for seated, private tastings. Gather your friends and experience wine and olive oil tasting… Clif Family Winery style. The experience includes a flight of our Napa Valley wines, our extra virgin olive oil and our unique food and wine pairing. Tastings are by appointment and typically last about one hour. For further details please vistit Cilf Family Winery’s website. 

You can check out picture of the tasting room and what people are saying on Facebook! 

If you want to be an expert wine taster before your next event, here are some key points to follow, courtesy of About.com:

1. Look: Check out the Color and Clarity. Pour a glass of wine into a suitable wine glass. Then take a good look at the wine. Tilt the glass away from you and check out the color of the wine from the rim edges to the middle of the glass (it’s helpful to have a white background – either paper, napkin or a white tablecloth).  What color is it? Look beyond red, white or blush. If it’s a red wine is the color maroon, purple, ruby, garnet, red, brick or even brownish? If it’s a white wine is it clear, pale yellow, straw-like, light green, golden, amber or brown in appearance?
2. Still Looking. Move on to the wine’s opacity. Is the wine watery or dark, translucent or opaque, dull or brilliant, cloudy or clear? Can you see sediment? Tilt your glass a bit, give it a little swirl – look again, is there sediment, bits of cork or any other floaters? An older red wine will often have more orange tinges on the edges of color than younger red wines. Older white wines are darker, than younger white wines when comparing the same varietal at different ages.
3. Smell: Our sense of smell is critical in properly analyzing a glass of wine. To get a good impression of your wine’s aroma, swirl your glass for a solid 10-12 seconds (this helps vaporize some of the wine’s alcohol and release more of its natural aromas) and then take a quick whiff to gain a first impression.
4. Still Smelling. Now stick your nose down into the glass and take a deep inhale through your nose. What are your second impressions? Do you smell oak, berry, flowers, vanilla or citrus? A wine’s aroma is an excellent indicator of its quality and unique characteristics. Swirl the wine and let the aromas mix and mingle, and sniff again.
5. Taste: Finally, take a taste. Start with a small sip and let it roll around your mouth. There are three stages of taste: the Attack phase, the Evolution phase and the Finish.
6. The Attack Phase, is the initial impression that the wine makes on your palate. The Attack is comprised of four pieces of the wine puzzle: alcohol content, tannin levels, acidity and residual sugar. These four puzzle pieces display initial sensations on the palate. Ideally these components will be well-balanced one piece will not be more prominent than the others. These four pieces do not display a specific flavor per se, they meld together to offer impressions in intensity and complexity, soft or firm, light or heavy, crisp or creamy, sweet or dry, but not necessarily true flavors like fruit or spice.
7. The Evolution Phase is next, also called the mid-palate or middle range phase, this is the wine’s actual taste on the palate. In this phase you are looking to discern the flavor profile of the wine. If it’s a red wine you may start noting fruit – berry, plum, prune or fig; perhaps some spice – pepper, clove, cinnamon, or maybe a woody flavor like oak, cedar, or a detectable smokiness. If you are in the Evolution Phase of a white wine you may taste apple, pear, tropical or citrus fruits, or the taste may be more floral in nature or consist of honey, butter, herbs or a bit of earthiness.
8. The Finish is appropriately labeled as the final phase. The wine’s finish is how long the flavor impression lasts after it is swallowed. This is where the wine culminates, where the aftertaste comes into play. Did it last several seconds? Was it light-bodied (like the weight of water), medium-bodied (similar in weight to milk) or full-bodied (like the consistency of cream)? Can you taste the remnant of the wine on the back of your mouth and throat? Do you want another sip or was the wine too bitter at the end? What was your last flavor impression – fruit, butter, oak? Does the taste persist or is it short-lived?

Never been wine tasting before or can’t make it all the way to California to taste wine? No worries! Wine Cru has you covered. For local wine tasting information in your area, please see our events tab above. Wine Cru is hosting events in both Illinois and Colorado on April 11^th and 12^th . See the calendar for more details. Cheers!

Peter Weygandt on Wine Library TV

Since 1987, Peter Weygandt has been an importer of French wines and has gained a national and international reputation for the quality of his selections and his portfolio of top “boutique” French wines. Weygandt Wines in Washington DC is the next natural step for the Weygandt-Metzler portfolio; a retail store dedicated to showcasing all of the diverse selections, value, and quality of Peter Weygandt Selections, from both the most-well-known viticultural regions, and from lesser-known regions and up-and-coming producers. It is a place where consumers can come to be educated about the portfolio, and on a regular basis to meet the importer and our wine growers.

With the following videos, you can now learn more about who Peter Weygandt is and how he selects his wines. The videos also feature a few of his wines being tasted. I hope you will sit back and enjoy these films and not overlook them.

 Part One:  

 

 

 

Part Two:

Orin Swift Palermo will soon be here!

Get your taste buds ready for Orin Swift’s Palermo, release set for April 1, 2011.

At Orin Swift we purchase Cabernet Sauvignon grapes for Mercury Head and Papillon. Every year we buy more grapes than we need for the two blends. We do this so we always have multiple vineyards and corresponding wine characteristics to choose from. We also experiment with different grape maturity levels, French barrel producers, and fermentation techniques. This is done trying to learn more with each vintage and create a wine with greater complexity and balance. These multiple lots either add something to the final blend or become their own parts, parts we consider to be separate among equals. We blend these separate but equal parts together in a Napa Valley Cabernet Sauvignon called Palermo.

Palermo, is a historic city in Southern Italy, the capital of both the autonomous region of Sicily and the Province of Palermo. The label on the bottle represents Saint Rosalia, the patron saint of Palermo. A sanctuary was built in the cave where her remains were discovered, as portrayed on the label.

Release is set for April 1, 2011. Please contact the sales representative in you area to order a case (or two) now! Don’t know who your sales representative is? Visit Wine Cru’s Website to find out today.

Check Out Wine Cru’s Events Page!

Thank you to everyone who made it to Wine Cru’s Spanish & Portuguese Trade Tasting events last week. They were a huge success! If you enjoyed that tasting, wait to you see what Wine Cru has in store for you next. See our recently updated events page for future trade tastings and consumer events.

Coming up…
On April 11th Wine Cru and The James Hotel in Chicago presents Broadbent Portfolio Tasting.  The event will be from 2-6pm. Check back to our events page as more details will be posted.

Cheers!

Spanish and Portuguese Trade Tasting

Spain and Portugal are two of the top wine-producing countries, together producing over 1.1 million gallons of wine per year. Spain has more vineyard acreage than any other country. Sherry is by far Spain’s most famous wine and one of the worlds classic fortified wines. Portugal  is best internationally known fo its roses and produces the most red and white table wines. Most of Portugal’s wines are consumed within its borders.

Wine Cru presents a wonderful opportunity to try (and purchase) wines from Spain and Portugal. Please join us this week as Wine Cru presents Spanish and Portuguese Trade Tasting, an informal tasting of the finest wines from Spain and Portugal. Broadbent Selections & Artisan Collections wines will be featured.

Consumer tasting will be held from 6-8pm each evening. Please see below for event details:

Wednesday, March 16th
AJI
1600 Pearl St. Boulder

Thursday, March 17th
Nosh Restaurant
121 S. Tejon St. #100

Tuesday, March 15th
Strings Restaurant
1700 Humbolt St. Denver