Bandeau violet chatoGB


Control of corky taste

BouchonsIt is always unpleasant, when we bought a good bottle, to have a corky taste. It is also unpleasant, for the wine maker, to work hard all year long for a result spoiled by a cork.

The cork is sometimes handled with chlorid products used as a fongicide to eliminate the parasites from the cork. And it is the residues of these products which give the famous " cork taint ". He is called TCA ( trichloroanisoles ) and this is a point which worries me for a long time and I am particularly attentive to it.

First of all, I ask the cork manufacturer for a chemical analysis proving the absence of TCA. But it is only a first indication: manufacturers analyzes only 5 to 10 corks; what is, of my point of view, not enough. So, to complete, I soak, during a night, 135 corks in 135 little jars containing some white wine. I smell and taste 135 jars the next day and, if I have more than a single taste of cork, I refuse all the lot. Statistically, it means that there is less a 1 % of corky bottles in my cases and thus, if it is impossible to eliminate totally all the risks, I limit them very strongly.