As early as the fourth century Egyptians are believed to have used cork for fishing buoys; however, there is no consensus as to when the first cork was used to stopper a bottle of wine. Corks have been found in Roman shipwrecks dating from the fifth century BC, though it does not appear to have been the usual method of closure. After the fall of the Roman empire, global trade vastly decreased, between 500 and 1500 cork farmers from the Iberian Peninsula struggled to their products and cork gradually disappeared. In the 17th century cork reemerged and for almost the last four centuries virtually every bottle of wine has been sealed using a cork. However, since the 1970s alternative solutions began to emerge and the cork monopoly looked to be in question. The cause of the onslaught, amongst other things, was a chemical compound known as TCA, otherwise known as cork taint. Despite the growing presence of alternative closures, millions of winemakers drinkers around the world refuse to budge. In this article, I will explore the history of cork, it’s production, faults and the future.
Fantastic evening with Dom Perignon at the Michelin starred Simpsons in Birmingham. During the evening we tasted DP Vintage 09, Rosé 05, DP P2 2000, 99 and 98. Check out this post in which I explain exactly what the Dom Perignon P2 series is and also share my tasting notes from the evening.
As a 16 year old I remember working in the cold, damp warehouse of a recycled clothing store. Frequently I would find myself muttering frustratedly under my breath that I was certain the store’s customers would never give me any credit for my work and that the more glamorous store assistants would be the recipients of their gratitude. I think that if our beloved yeast could speak they would vent similar frustrations. So often we wax poetic about the beauty of soil, terroir, vineyard management and climate but less often do we give yeast their fare share of our appreciation. This article will explore in a little more detail the role of yeast in winemaking.
Exactly what it is which forms the final flavour profile of a wine is complex, multi-faceted and in the most part unknown. Despite this particular dominating aroma or flavour have come to define particular varieties. The petrol aroma in Riesling is one of them. I don’t know why, but I just can’t get enough of it, I’m a petrolhead. But what exactly is it? A fault? A varietal characteristic? Whatever it is, it‘s aroma that divides wine lovers and mystifies the casual wine drinker. This post will explore its origins and discuss in more detail viticultural and climatic factors affecting its presence and concentration.