Lately there have been many rumors and discussions about the type of cork to be used for wines.
Let's try to make things clear in this article
Recent studies conducted worldwide by wine experts, oenologists and sommeliers have attempted to trace the evolution of wine inside bottles. The experiment was based on precise guidelines.
The same grape variety was used, the same type of choices were made in the cellar during fermentation and vinification. During bottling, however, some bottles were corked, while others were screwed.
With this study they were trying to understand whether the same product would age in different ways with different types of corks. Cork obviously creates certain problems in some cases
What is known as contamination due to a fungus called Armillaria mellea, commonly known as TCA (trichloroanisole), which is now fortunately in the order of 1% worldwide, when only a few years ago we were in the order of 3%. Today, the most expensive corks, used for the most valuable bottles, are checked one by one, using laser technology, so their reliability is 100%.
In the experiment we examined, it was therefore observed that, after 2-3 years of storage in the bottle, the closure with the cork connoted honeyed scents, while greater freshness and better acidity were the most prominent quality of the wine in the bottle sealed with the screw cap.
We should notice also, foreign markets have been increasingly asking for screw caps or Stelvin, so that in Italy too we will have to get used to this type of closure, leaving behind the prejudice that wines in bottles with Stelvin are of inferior quality.
Even if, let's face it, the elegance of a cork closure has its merits, and perhaps in an area as rich in tradition as Chianti Classico - we will certainly find it hard to leave this splendid object behind.