15 février 2018
There is a quiet revolution going on with corks: the technology now exists to eradicate taint. In the late-1600s, when it became possible to create glass wine bottles with an identical shape and design, corks started to become the sealing material of choice. Soon after, it was discovered that not only did corks seal the bottle, but only allowed a tiny amount of oxygen into the wine. This was important as it slowed down the oxidation process, letting the wine age naturally and evolve slowly over time.
Now, over three centuries later, it is the corks themselves that are evolving. Traditionally, corks are made from cork oak trees, grown in forests in Portugal and Spain and a percentage, often thought to be around 10% are infected with Trichloroanisole or TCA, a natural compound that at higher levels can impart musty flavours and aromas to wines. Wines that contain TCA at a detectable level are described as either being corked or having corkiness...