The Helix.

My previous post, Four-Buck Chuck, made mention of an "innovative closure."  Meet the Helix.  The brainchild of Amorim (one of the planet's biggest cork producers) and O-I (a rather large bottle manufacturer), the Helix closure combines a grooved cork with a correspondingly threaded bottleneck.  Bronco Wine Company was an early adopter of the Helix cork stopper for several of their value-priced wines.
With the Helix there is no need to look around for a corkscrew, there is also no need to feel like one is slumming it by buying a screw cap closed wine.  Additionally, in some small way, the Helix manages to preserve the romance of opening a bottle of wine and the pleasant pop that a real cork delivers when it is coaxed out of a bottle.
I for one found the Helix to be a little hard to twist in and out (despite multiple printed exhortations suggesting otherwise), but I did find it rather interesting.  And innovative.

Breathless.

There was a semi-interesting article from The SOMM Journal being circulated around TWWIAGE last week.  Dr. Paulo Lopes, Research and Development Manager at Amorim Cork, recently published the results of research he has been conducting into the merits of cork as a wine bottle closure.  Without going into the nuts and bolts of the process of oxidation, the gist of the article was that cork does not breathe; the only oxygen that diffuses into wine is the air trapped in a cork's nooks and crannies.  In a nutshell, or a screw cap, perhaps, the article asserts that it makes no difference if a wine is stored upright or lying on its side.  Furthermore, the article claims that it is very "liberating" when wine-myths are debunked by science.  Aah, I feel so free now.
Dr. Dick Peterson, an early California-wine industry innovator, has always maintained, well, at least since the early 1960s, that sound corks do not breathe air.  Dr. P even has a great quote about the breathlessness of cork, "Show me a cork that breathes and I'll show you a bottle of vinegar."  I'm a little sceptical of the whole premise, but I'll trust the good doctor on this.
My illustrative photograph is of a sparkling-wine cork that came out of a bottle of Chandon étoile that I popped open last Friday night.  I had assumed that the cork had done its job and had sealed the bottle perfectly, and anaerobically.  (The article states that, "the classic mushroom shape of a sparkling-wine cork is formed by its contact with CO2."  Now that's interesting.)  This particular mushroom-shaped cork had managed to transfer something to the wine though, not air but 2,4,6-Trichloroanisole (TCA).  I reluctantly poured the entire, tainted bottle down the sink.  Hate when that happens.  Still, there is a happy ending.  Celebrating Vinomaker's birthday last night, a day early, I ordered a bottle of étoile at a restaurant and it was delicious.
So what does all this fuss about the oxygen transfer rate (OTR) of cork mean to the average consumer?  In my opinion, not much.  None of the information in the article is going to change anything about my wine buying/storing/drinking habits.  Some people just love to do studies and write definitive articles about their findings.  And it always helps when their findings reinforce the science behind the product they are promoting.  Ta da!
Oh, and Happy Birthday Vinomaker!

It's the real thing.

Cork, that is.  Or, to be exact, composite corks.
Today was a bottling day in Vinoland.  The St. Helena Sots arrived bright and early and the clone 7 Cabernet sauvignon was unbarreled, bottled and corked in the blink of an eye.  At least I think it was.  I was away running errands, (too many cooks blah, blah), and buying some victuals for the after-party.  Fun!
The cork of choice for this bottling event was a disc-cork.  A disc-cork has a solid, natural cork disc on each end with a conglomerate of natural, squished cork in between.  Disc-corks are an inexpensive option for corking wines that are meant to be consumed within three years. What, three years?  Believe me, this wine will last no where near three years around the St. Helena Sots.  Tee-hee!
Speaking of natural cork...I have been getting a butt load (technical term) of emails recently from folks requesting that I post this and that on my blog.  I read some of them, but I generally just delete them.  One recent email, that did catch my eye, was about the resurgence of natural cork as the preferred bottle closure amongst wine-consumers.  The aim of the email was to educate me about the high percentage of  "quality" wines on the planet that employ natural cork, versus those that use cork alternatives (and the consumer's preference for natural cork over synthetics and screw-caps).   As to be expected, perhaps, the email was from, for want of a better word, a lobbyist for the cork industry.  That's alright, I tend to prefer natural cork myself...except when the wine in question is a fun, young white (think a Vinho Verde), and then screw-caps are the perfect closure.  No corkscrew necessary!

Corks gone wild.

No, there aren't any angry corks marauding around Vinoland - just an over zealous human-corker perhaps.  Accidents happen.  Besides, this particular bottle might simply have had a weak spot on it's neck or shoulder.  Such a flaw in the glass would cause the bottle to break when pressure was applied from the hand-corker.  But rest assured, no wine-drinkers, or Vinodogs, were hurt during the bottling of the 2011, St. Helena Cabernet Sauvignon (clone 7).
A leisurely lunch followed; corks were pulled from miscellaneous bottles and after a while the broken bottle was forgotten. 
Job's a good 'un.

The incredible cork.

The first bottling event of Vinoland's bottling season went without a hitch today.  Vinomaker has been busy all week sourcing pallets of Burgundy style bottles (for a 2010 Sonoma Syrah) and vacuum-sealed bags of SO2 treated corks.

Whilst I do appreciate the incontrovertible simplicity of a screw cap closure (on an inexpensive white wine perhaps), I am a big fan of cork - I think I've mentioned that before.  Screw caps are perhaps the perfect wine-bottle closure in technical terms, but I still favour the age old tradition of a natural cork closure.  Call me old-fashioned.
Someone once advocated to me the use of crown caps for wine bottles (especially for home-winemaking), the very same closure as one would find atop a beer bottle. Far fetched?  Hardly, considering even the very finest champagnes on the planet are sealed with crown caps all the way through tirage and remuage etc.  I can imagine dégorgement would be much more difficult a process if dealing with a cork.
Funny, suddenly I feel like a glass of something bubbly.  Beer, or champagne?

The cork is in.

Another successful bottling event at Vinoland today. That's four down and two to go, (Vinomaker made a lot of wine in 2009). The various vineyard owners, on leaving Vinoland, were very happy farmers indeed.

The above photograph shows a partial order of corks, (at the winery where I am gainfully employed), destined to be the closure of choice for bottling a Cabernet sauvignon, also 2009. Each box contains 5,000 corks. In Vinoland we purchase our corks in bags of 1,000 at a time, and have only gone through 2,500 up to this point. Economies of scale.

The humble cork was first utilised as a stopper by the ancient Egyptians. Later, it was popularised by a certain French monk who made sparkling wine. Then in the 18th century, cork finally began to be commercially produced as a wine closure by the enterprising Portuguese - who coincidentally just so happened to grow copious amounts of cork oaks.

Cork is renewable - the trees are harvested approximately every 9 years. Cork is recyclable - flooring, place mats, sandals, you name it. Cork is romantic - a sommelier cracking open a screw cap during ones candlelit, $200 per head dinner just doesn't cut it.

Cork: renewable, recyclable...and romantic: thank you Mother Nature. Go ahead, pop a cork today.

Just add water.

Whatever your feelings are on cork versus screwcaps (or any other new-fangled wine closure), you cannot deny that cork is undoubtedly the most traditional and widely used of all the stoppers that can actually keep wine in a bottle.

A co-worker (who shall hence forth be known as the Marketing Queen) gave me this Grow-A-Tree kit; a bit of marketing fluff from Cork Supply USA touting the "100% natural, renewable, recyclable, and biodegradable" attributes of Quercus suber. One could hardly call their attempt to champion the CO2-chomping cork oak tree as eco-friendly; the kit contains a plastic growing tube, two plastic wrapped acorns, a plastic bag of growing medium, and a plastic bag of perlite. At least the instruction sheet appears to be printed on recycled paper! Oh...and they ask you to kindly recycle the cardboard tube that the plastic, sorry I mean acorns, came in.

Seeing as I already have a few baby cork oaks growing in Vinoland, I am going to plant these two little acorns and watch them grow into mighty bottle-stopper-producers also...if I live to be 100 that is.

Everybody needs closure...

...even wine.  Vinodog 2 prefers natural cork.  So do I.  Screw caps may be acceptable on cough medicine, but for a bottle of wine I want the real stuff, harvested from the one and only
Quercus suber.  Actually V2 is employed as a QC inspector by Vinomaker. If dogs can be utilised to seek out truffles, why not TCA?  Stand still long enough around here and you'll be put to work.