Ever notice that sparkling wine
corks, once out of the bottle, look very different than still wine corks? Aside
from the mushroom-like cap, they are made up of several different pieces of
cork glued together. Usually natural, still wine corks are punched whole from
the bark, but because bubbly corks are wider, this doesn’t work. Thus, two to
three pieces are stuck together. Usually agglomerate cork is used for pieces on
the upper portion closer to the cap with natural cork at the very bottom
actually touching the wine itself. As might be expected, bubbly corks are
generically more expensive because of this process even though some less
expensive agglomerate cork is utilized. Bubbly corks do not require a corkscrew
for extraction.
No comments:
Post a Comment