Corks and other Closures
The entry into a modern era sometimes forces us to slowly bid farewell to familiar trusted ways. This also applies to wine lovers, for whom the cork is still seen as the epitome of wine culture. However, the cork as a traditional closure is getting increasing competition.
Cork has been used as a closure at least since the 5th century BC, when the ancient Greeks sealed their amphorae with this elastic material. This knowledge was then used by Pierre Pérignon (1639 - 1715) two thousand years later when he replaced the wooden stoppers in sparkling wines with corks. As a wine closure, cork has the advantage that it is permeable to oxygen, which has a positive effect on the maturity of the wine - especially with high-quality red wines. At least that's the popular opinion. The latest studies from Geisenheim even deny cork the ability to breathe. It should be airtight. However, cork is and remains a natural product and is therefore difficult to standardize. If it weren't for the problem with cork taint, which occurs in approx. 5% of corks causing great economic damage each year, the current discussion about alternative wine closures would probably not exist.
Cork taint
Cork taint is caused by microorganisms which can penetrate into the numerous pores of the cork oak after stripping the trees and during storage. There they produce substances whose taste becomes active when the cork is subsequently sterilized. A substance that is responsible for the cork taint is called e.g. Trichloroanisole (TCA). Only five ppt (parts per trillion = parts in a trillion liters) are sufficient to produce a clearly perceptible cork taint. The problem is more serious for German white wines than for wines from southern Europe, where strong red wines dominate. This is because with our fine fruity wines, the cork taint is noticeable in the early stages, where the inexperienced wine lover does not perceive it as such. The fruity wine aromas are only slightly covered by the dull, musty aromas of the cork taint initially and the wine does not show the brilliance that it normally would.
In order to counter cork taint, many winegrowers and the cork industry themselves have offered alternatives made of synthetic material. Around a third of all bottles in Germany are now sealed with a synthetic closure. There are now synthetic products which can conserve wine without a problem for three years or more, if properly stored. This is sufficient for the majority of wines.
Demand for Screw cap
Of the approximately 17 billion bottles of wine that were produced worldwide in 2008, around 2.5 billion are said to have been sold with a screw cap, the newspaper “Le Figaro” reported. In 2003 there were only 300 million. For Germany, the estimates amount to around 500 million bottles, which use a screw cap annually.
Screw caps have long been used in this country primarily for simple quality wine. Hence the comparatively bad image that sometimes still prevails in the minds of some consumers. They are particularly popular in the catering sector, parts of which demand delivery in screw caps.
The pioneers in Germany were the Württembergers and the Franconians. Around 80% of all liter bottles there have screw caps. Internationally, Australia and New Zealand have been pushing the screw cap for years. Meanwhile, even some retail chains are stipulating screw caps or other alternative closures to their suppliers in order to counter the problem and expense of cork taint.
In 2005 at the international wine fair ProWein, various renowned German wineries presented wines with the Stelvin screw cap for the first time. It extends like a capsule over the bottle neck and is a high-quality alternative to cork due to its ability to be embossed. Since then, there has been a trend towards screw caps at many wineries in this country.
Alternative glass closures
Vinolok
In 2004 Alcoa from Worms, one of the largest manufacturers of closure systems and packaging machines for the beverage industry, developed a new glass closure called "Vinolok". It is a glass stopper that is sealed and resealable with a ring made of Elvax, a material that is also used for mineral water bottle closures, that ensures a tight secure hold in the bottle mouth. An aluminum overcap was developed in various colors to further secure the glass stopper and provide tamper-evident protection.
This closure is of great interest in the wine industry and is widely accepted by consumers.
Vinolok production has grown from 2 million in 2004 when it entered the market, to over 20 million in 2008. Since then its use has increased, not only in the premium segments but also in the basic segment, as it often serves as a feature of the winemaker.
StainlessCap - a crown cork for the wine bottle
Winegrower Peter Querbach from Oestrich-Winkel in the Rheingau, developed the so-called "StainlessCap" about fifteen years ago, a patented bottle closure system in which a stainless steel crown cork is hidden under the capsule on the bottleneck. Some winemakers are using it, however, the market share is very small.
How can there be a cork taste even in a wine that is not corked?
Cork taint can also be caused by chlorine-containing cleaning agents, which often react with wood, e.g. from pallets. These then in turn emit the resulting odor tones to closures stored on them or directly to the wine via contaminated air.
Varietals
More recipe ideas
in a bacon coating Lamb
in a bacon coating
- 4 Stück Lammlachse à 150 g
- 4 Scheiben Bacon
- 0,1 Liter Wein
- 0,3 Liter Gemüsebrühe
- 1 kleine Schalotte
- 20 Gramm Butter
- 4 EL Olivenöl
- je 2 Zweige Thymian, Rosmarin, Salbei
- nach Geschmack Salz & Pfeffer
Season the lamb salmon with pepper and massage 2 tbsp of olive oil into the meat. Finely chop the thyme, rosemary and sage and season the meat in the herbs. Marinate in the fridge for a few hours.
<p
<p>Wrap the meat with the bacon slices and sear on all sides in the remaining olive oil. Continue to cook for approx. 4 minutes on each side over a low heat (the cooking time depends on the thickness of the lamb loin - it is best to do a pressure test). Then wrap in aluminium foil and leave to rest in the oven at 80 °C – so they remain juicy and slightly pink on the inside.
This goes well with Bärlauch risotto.
- Dornfelder (trocken)
Japanese hollandaise succeeds with wasabi paste Salmon with Japanese hollandaise and green asparagus
Combine salmon with hollandaise and asparagus with a dry Riesling.
- 4x 150g Lachsfilet mit Haut
- 1 Limette
- 2 Zehen Knoblauch
- 4 EL Honig
- 10 EL Sojasauce
- 200g Butter
- 4 Eier
- 1 EL Joghurt
- 2 EL Reisessig
- 2 EL Wasabipaste
- 500 g Grüner Spargel
For the marinade, finely chop the garlic first. Wash the lime in hot water, grate the zest and squeeze out the juice and bring everything to the boil with the honey and soya sauce. Put to one side.
Now prepare the Japanese hollandaise: Bring 180g butter to the boil. Place the egg yolks, yoghurt, rice vinegar, wasabi paste and a pinch of salt in a tall measuring jug and mix with a hand blender. Gradually mix the boiling (!) butter into the egg yolks using a hand blender. Season the hollandaise with salt and pepper to taste and keep the measuring jug warm in hot water.
Peel the bottom third of 500 g green asparagus and cut off the ends. Melt 1 tbsp butter in a large pan. Add the asparagus to the pan, pour in 50 ml water and season with salt and pepper. Cover and bring to the boil briefly.
Fry the salmon fillets on the skin side in a little oil for about 4 minutes. Turn the salmon and fry for a further 2 minutes. Then turn again and baste with the marinade. Remove the salmon from the pan and reduce the marinade until thick. Brush the salmon with it. Serve the salmon with the hollandaise and asparagus. Enjoy your meal!
Wine recommendation:
WINE TIP: Dry Rielsing
- Riesling (trocken)
with ribbon noodles Coq au Riesling
with ribbon noodles
- 1 ganzes Huhn
- 0,4 Liter Riesling
- 0,2 Liter Sahne
- 1 kl. Glas Cognac
- 2 Stück Schalotten
- 1 Stück Knoblauchzehe
- 1 Stück Eigelb
- 1/2 Bund Petersilie
- 1 EL Mehl
- 50 Gramm Butter
- 1 EL Olivenöl
- nach Belieben Salz & Pfeffer
Carve the chicken. Heat approx. 50 g butter with 2 tbsp olive oil in a large frying pan and fry the chicken pieces until light brown (without the lid). Season lightly with salt.
Finely chop the shallots, peel and finely chop the garlic. Chop the parsley and add everything to the meat. Sauté briefly with the pan closed. Pour the cognac over the meat and light it (flambé). Deglaze with 1/3 litre of Riesling and leave to simmer for half an hour over a low heat. If necessary, add a little more wine and simmer for a further 10 minutes.
Remove the chicken pieces and keep warm for a short time. Mix 1 tbsp of flour with 1 egg yolk and the cream and whisk into the sauce. Flavour with salt and pepper. Return the chicken pieces to the pan. Serve immediately.
This goes well with tagliatelle.
Variant:Fry 150 g fresh mushrooms in 50 g butter and add.
- Riesling (trocken)
with apples Pork medallions
with apples
- 8 Stück Schweinemedaillons
- 500 Gramm Bandnudeln
- 2 große Äpfel
- 200 ml Sahne
- 10 Blättchen frischer Salbei
- 4 Zweige frischer Thymian
- nach Geschmack Zucker
- 3 EL Calvados
- 1 EL Öl
- zum Abschmecken Salz & Pfeffer
Slightly pepper and salt the medallions on both sides. Pluck the thyme, cut the sage into fine strips and roll the medallions in the herbs. Fry the meat in a pan with a little oil on both sides, not too hot, until it starts to colour. Remove from the pan and place on a preheated tray in the oven at 100 °C until cooked through.
Cook the tagliatelle al dente and keep warm.
In the meantime, peel the apples and cut into slices approx. 1.5 cm wide. Reheat the meat pan and add the apple slices. After about half a minute, sprinkle 1 teaspoon of sugar over the apples and allow them to caramelise. After a minute, deglaze the apple slices with a generous dash of Calvados and flambé. Add the cream and flavour with salt and pepper.
Remove the fillet from the oven. Add the meat juices from the oven dish to the sauce and serve the fillets with the tagliatelle, apple slices and Calvados apple sauce.
<p- Riesling (trocken)
