Posts tagged as:

natural cork

Cork-connections

by Oliver Bauer on 11 September 2010 · 0 comments

Lately I read a lot of discussions (in blogs, newspapers etc.) about wine-closure systems and in particular about the natural cork – of course ! For me, every rational and argument based discussion about wine themes is more than welcome. But unfortunately a lot of people are still spreading a lot of stupid nonsense concerning this item. I would like to set aright some of the big untruths those “experts” (usually paid by the industrie to keep a “free” view …) are still defending and to point out what the main problems are.
I am starting with something I cannot .....

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1975 Chateau Batailley Grand cru classé

by Oliver Bauer on 6 August 2010 · 5 comments

04.08.2010
The best things come in threes. Compaired with the other two fellas, this one here has still been a youngster with “just” 35 years. 1975 was one of the better years for Bordeaux in the rather difficult decade of the 70’s. So let’s see … Filling level into neck – nice ! The wine showed an absolute clean and healthy colour through the bottle – very encouraging ! The cork has been fully intact and dense – becoming better and better ! And then the first glass … YEEES ! A ripe but healthy and strong garnet-red colour with a .....

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1999 Turo d’en Mota brut nature Caves Recaredo

August 5, 2010

04.08.2010
Turo d’en Mota ? I have never heard about it before. And then this steep price … what a teaser ! Are they simply nuts or is this just another “fancy” product for bigheads ? So what exactly is Turo d’en Mota ? It is a small vineyard (0.97 ha, very calcareous soil with a silty loam structure), which has been planted only with Xarel-lo in 1940 ! The grapes of this vineyard yielded 1999 a small number of just 2973 bottles of wine. After more than 100 months of ageing the wine was disgorged (in this particular case .....

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2006 Chardonnay Reserva Vergelegen

June 30, 2010

29.06.2010
For me, South Africa is the most interesting “New World” wine country (at least so far). Although it seems ridicolous to me to call a country, where they are making already over 350 years wine the “New World”. Anyway. Here you still can find exceptional qualities and wine styles for very reasonable prices. Still. Because at least for the high qualities, this is going to be changed with seven-league boots. This wine for example increased its price for almost almost 60 % – within one year !!! So let’s hurry up a bit ! Already by pouring .....

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Cork – from nature to bottle

April 27, 2010

A picture gallery on the cork manufacturing process.

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Why data of degorgement on the label?

March 2, 2010

(question from Razvan, 01.03.2010)
The data of degorgement tells you, when the champagne/sparkling wine was separated from its yeast and closed with a natural cork. The big majority of sparkling wine producers are recommending, to consume the wines within a couple of years (normaly 2-3) after the degorgement. Of course, there are some champagnes/sparkling wines, which can also benefit from further years of cellaring after this procedure, but this number is very limited and in the end you have also to like the character, bouquet and taste of a sparkling wine aged under a natural cork.
But why does a bottle with .....

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Filling levels

February 25, 2010

Why are wine bottles loosing their content ?
A perfect natural cork would be absolutely dense wihch means that no liquid or gas can enter or exit the bottle. Unfortunately those corks are just a nice wish and a pious hope. Therefore with time, wine is evaporating out of the bottle and leaving an ullage. Under perfect storage conditions and with high quality corks, this process is very slow and can take decades. But it proceeds. The problem of bottle ullage is, that air and therewith oxigen can enter and oxidate the wine. Spirits like Cognac, Armagnac, Whisky etc. are less .....

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