Wine Corks

What Wine Corks are Made From

Wine corks have come a long way since then and is now going through some big changes in the wine industry with competition from alternative closures such as glass, screwtop and polymer-based units made to look like cork.

Cork is actually the bark of a Cork Oak Tree—in which 50% of the entire cork supply of the world is grown and harvested in Portugal. Believe it or not cork production is fairly environmentally friendly. The bark is stripped from the tree in such a way that it does not kill it and can actually be harvested again in about nine to ten years. It’s sustainable farming practices years before the term was even coined.

Other Applications

Cork has more uses than just for the tops of your favorite champagne or wine bottles. It’s used to make anything from fishing lures to an alternative flooring substance (that feels wonderful to walk on!) It’s also used in musical instruments and bulletin boards…and granules of cork can also be mixed into concrete! The composites made by mixing cork granules and cement have low thermal conductivity, low density and good energy absorption.

Some Problems

Alas, there are a few problems with cork, however. First, the supply is very steady. Since the trees can only be harvested every 9-10 years as we discussed, the supply is not increasing. This makes for a larger demand and an un-moving supply and as a result, cork can be expensive. Some very high-end exclusive wineries can pay upwards of $1.50 to even $3.50 for a single cork! Those costs are then passed onto you. There is another major issue with cork however…

TCA-Cork-taint

TCA. WE call it “cork-taint” or “corked”. In reality, its real name is trichloroanisole. This bacteria is formed when airborne fungi attach themselves to chlorophenol compounds (compounds found in chlorine). Wine corks are usually cleaned with compounds that contain these chlorophenols and great lengths are taken to see that this TCA doesn’t form…but, it can no matter who rigid the quality control is. Cork taint in the cork transfers to the wine and flavors it with a moldy, earthy, dank smell. Picture a wet basement that has been locked up the entire winter and you open the door to it for the first time…ah yes, now you can picture it!

The other problem with TCA or cork taint is that it doesn’t take much for us to smell it. We’re talking single digit parts per TRILLION. So it’s very potent and very powerful. Even though it destroys the wine, it isn’t harmful to drink.

Alternative Closures

Because of the possibility of cork taint, alternative closures have been tried and adopted. If you go and buy a bottle of Sauvignon Blanc chances are you will find it with a twist off cap instead of cork…and more and more wineries are going to alternative closures to cork on other wines as well. But because of the corks ability to “breathe” a little, many of the ultra-premium wineries are still using cork in their wines because of the proven track record. If they find a good supplier or cork, they take fewer chances of TCA…but again, they’re paying for it which means in reality you are.

The Wine Cork Romance

In the end, nothing can beat the romance of the cork. Picture a resaurant—white table cloths, sommeliers in suits and servers in crisp white shirts with the smells of the sauces from the kitchen wafting over the entire establishment. The waiter comes over, shows you the wine, and then the oft-practiced ritual of removing the cork with the corkscrew and presenting the wine and the cork at the end is just magical. You sniff, you swirl, and your first sip is heaven. That romance cannot be replaced with a simple twist of the wrist to remove the cap, can it? However you enjoy your wine (cork or not—or both)….cheers!