Texto retirado de um site de tendências de moda e consumo. Opening up a bottle of wine, carefully cutting the foil, slowly pulling the cork out... There is a certain nostalgia surrounding this age old process that enhances the experience of drinking wine. When a sommelier discusses the vintage while skillfully and subtly removing the cork, it somehow adds to the allure of consuming what the bottle holds. Having to wait the extra few minutes while the vessel is being opened makes it taste all the better. Over the past decade, controversy has arisen in the winemaking industry over sealing bottles with corks versus screw caps. The latter option has become increasingly popular since commercial vintners in New Zealand and Australia began utilizing the enclosures. In being sealed with a cork, the wine maker runs the risk of the bottle becoming corked or spoiled. While the possibility is quite low (estimates run from 1-5% of total production), it is reason enough for companies to consider the option. All of the blame however can not be placed upon the cork itself. With other possible factors such as contamination in the winery or the bottling process, it does not seem to be a strong enough case to go so far as removing them entirely, thus compromising the integrity of the bottle itself. While bottles sealed with a cork have a slight chance of having too much oxygen pass through thus spoiling the bottle, it has been argued that with absolutely no air passing through the screw cap, it can actually affect the taste of the wine in a negative manner. While the verdict may still be out, I myself am quite content in taking a slight risk to indulge in the tradition of opening a bottle of wine with a cork. Fulfilling the senses with its tactile qualities, the sight of the beautifully stained burgundy end if opting for red, and last but of course not least, the cheerful sound the cork produces when it pops open. Kalin Hart Talbott
Posted on: Fri, 14 Mar 2014 14:24:37 +0000
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