Put a cork in it

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Some people who have too much time on their hands like to debate about silly things.

  • Which came first the chicken or the egg?
  • Pepsi vs. Coke
  • Star Wars
  • Any hypothetical situation
  • Alicia, why did you eat my food in the fridge? Get over it.
  • Natural Vs. Fake

Just kidding, that’s what I’m going to share with you today. Do like your corks natural, synthetic, or screw top?

Screw caps trap gases inside the wine, which can give your wine a sulfury smell. But it is hands down the fastest and easiest way to get to your wine.

Screw caps and synthetic are cheaper than cork. They also prevents oxygen from getting to the wine, which sounds like a good thing, but it’s actually not. A small amount of oxygen gives your wine “aging flavours”. This is when the more complex and pleasing flavours develop in your wine and give it a smoother, more rounded taste.

Natural cork expands and contracts with the bottle. However, 1-2% of natural corks cause cork taint, according to the Journal of Australian Grape and Wine Research — that’s a lot of wasted wine. There is also the chance of breaking the cork into the wine. I’ll still drink it, but it’s seriously a pain.

I love arts and crafts, so natural cork will always be my favourite for that.

Fun fact: Cork going extinct is a myth! Taking cork from cork trees doesn’t harm the tree. The cork grows back and also traps carbon dioxide. Look at you go cork. Cork oak can produce for about 200 years.

 

Cheers!

 

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