Cork

Champagnes are only ever fitted with the best natural corks.

Cork originates from Spain, Portugal and the western Mediterranean region. According to botanists, cork is the bark of the cork oak (Quercus suber), which is up to 350 years old

The oaks are peeled for the first time after around 25 years. However, this cork is not suitable for the production of bottle corks. This is because it has an impure odour and taste. Only eight to 15 years later does the cork oak produce suitable cork, which is then stored for another 9 months or so. The quality of the cork can be measured visually by the number and size of its pores: The larger the pores, the poorer the quality.

A champagne cork is originally cylindrical in shape like a normal wine cork, but about three centimetres in diameter. The cork tissue is densely packed with cells which are water-repellent, filled with air and elastic. A four-jaw cork stopper compresses the cork to about two centimetres. The cork is then mechanically inserted into the neck of the bottle to a depth of about two centimetres. The subsequent expansion ensures a particularly water-repellent density in the bottle neck. These unique qualities of the cork are ideal for sealing the bottle neck. Champagneas it is not just about moisture, but also about protecting the precious carbon dioxide from escaping. In addition, the champagne cork is given a small 'metal cap' (plaque). This protects the cork from being cut by the wire. The traditional wire basket, which provides additional protection, is then attached.

The cork is often made the scapegoat for other wine faults caused by the wine itself or its incorrect storage. In fact, however, the cork can sometimes be the culprit that causes corkton. One of the reasons for this is that fungi creep into the cork's tissue, releasing metabolic products and producing the chemical precursor of the corkone in the wine (see also 'Enemies of the cork' below).

The cork of a true champagne must be labelled 'Champagne'. Vintage champagne must also be labelled with a year.

The shape of the cork of an opened bottle also reveals how long it has been in the bottle:

If it is wide at the base, it has only been in the bottle for a short time (possibly less than a year). A cork of this type is known as a juponne.
* If its foot remains narrow, then the champagne is older and was therefore corked a long time ago. A cork of this type is known as a Cheville.

Champagne corks are generally fitted with two additional natural cork discs at the base (this end piece is known as the 'miroir'). These discs serve as an additional liquid and carbon dioxide barrier.

The world record for the free flight of a champagne cork is 54.18 metres (Woodbury Vineyards in the US state of New York).

Enemies of the cork

ImageManufacturers use chlorine and SO² to sterilise corks. During the bleaching process, chemical reactions with microorganisms and the chlorine may occur, which can cause (unpleasant) aromatic substances. The substance TCA (trichloroanisole) is considered to be the main cause of the notorious cork flavour. Over time, a wine absorbs these (undesirable) flavour attributes (cork taint) through contact with affected corks. Modern companies in the cork trade now use GC/MS testing systems (gas chromatograph with mass spectrometer), among other things, with which the smallest amounts of TCA residues in corks can be detected. Champagne houses large and small take great care when selecting new corks. For example, the champagne house Mumm subjects every new delivery of corks to a costly test by first sealing 200 bottles with these new corks and then storing them for 6 weeks. These champagnes are then opened and thoroughly tested by the house's oenologists. If there is even a suspicion of a 'cork taint' in more than three bottles of the 200, the entire delivery of corks is rejected.

Mould is also very dangerous for corks, which can be introduced by inadequate sterilisation, improper transport and/or unfavourable storage of the corks at the winegrower's premises. In addition, mould can also later infest the private inventory of wine lovers who either do not observe important storage rules ('no storage next to fruit', for example) or are unfortunately forced to store their wines in a rather unfavourable way for other reasons. Fortunately, a distant relative of wine, the humble vinegar, is in turn considered an enemy of mould.

Another dangerous enemy is the cork moth (Nemapogon cloacellus). This small moth (approx. 7.5 mm in length) appreciates the cork as an ideal breeding ground for its eggs. The resulting caterpillars (cork worm) feed on the cork, which then often loses its seal (the wine is unfortunately generally ruined). As well as looking at the cork itself, small 'cork crumbs' around the neck of the bottle or at the bottom are also an indication that there could be a problem in this respect. Fortunately, champagnes offer at least some defence against these unpleasant things: the tight wire basket, the capsule, as well as the beautiful tin foil cap make access for the moth considerably more difficult. The author also believes that spiders should be tolerated in the camp under certain circumstances, as they may well find this moth a favourite.

The cork as a lucky charm

You could introduce your guests to an old tradition when serving by carefully making an incision in the underside of the cork, inserting a coin of your choice and handing this combination to someone. As long as the coin and the cork remain together, legend has it that the recipient will be lucky.

It is rumoured that when the champagne cork is presented to a lady, she only has to spend three nights with the cork under her pillow before she dreams of the man she will eventually marry!

 

 

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