fighting disinformation

robert ames

robert ames
last night i had to listen to a customer go on about how refrigerating champagne causes it to oxidise?!? wtf? his explanation was that keeping champagne under refrigeration makes the cork 'peg', and that pegged corks lead to oxidised wine. i asked him how if the wine still has a full mousse could air go against the several bars of pressure and get into the bottle and spoil it? he wasn't sure, but he was sure that refrigerating champagne pegs the cork and oxidises the wine.

has anyone out there heard this song and dance? has anyone a credible explanation to these claims?

i've had plenty of good champagne with pegged corks--the amount of rebound in the cork is just a function of how long it's been in the bottle.
 
originally posted by robert ames:
fighting disinformation

has anyone out there heard this song and dance? has anyone a credible explanation to these claims?

i've had plenty of good champagne with pegged corks--the amount of rebound in the cork is just a function of how long it's been in the bottle.

Don't have any data from Champagne bottles, but I can tell you from my lab experience that a couple of bars of internal pressure will keep oxygen ingress to a minimum. We run chemical reactions all the time under a small pressure of nitrogen gas and the amount of oxygen ingress is minimal.

Mark Lipton
 
Also, avoid too much metal in a wine cellar which, together with today's hertz saturation, sets up resonances with all sorts of rhythms injurious to our real, living wines.
 
well, yes, if you listen long enough the line of crap will extend to infinity. i was hoping that some of the scholarly posters here might offer real insight/rebuttal. perhaps the premise is so bone-headed as to preclude that.
 
Based on the two studies by the CIVC of the [multi-year, 3-5] storage of Champagne, the 'pegging' of Champagne corks is more likely to be caused by the nature of Champagne and the length of time the wine is in contact with the cork - and, therefore, on the orientation of the bottle.

In other words it was whether the bottle had been vertical or horizontal that most affected the shape of the cork when it was extracted. Bottles stored standing up more readily assumed a mushroom shape when extracted whereas those lying down were often 'ankled' or 'narrowed' which I assume is what 'pegged' means.

The most important conclusion of these studies was, unsurprisingly, that temperature [keeping the wine below 15oC] was key to the storage of Champagne and extensive tasting of the wine [3000 bottles stored in 4 different paces both standing and lying down] at the end of the study periods did not show any material difference in the taste/quality of bottles from either orientation - although the corks and their mechanical properties certainly did.

I have no idea whether refrigeration might affect the cork [more or less] but based on those studies it seems unlikely. However the wine would at least have been kept well below 15oC!

In any event, on the assumption that the wine in the refrigerator wasn't being kept there for the 3+ years [of the CIVC studies] but for a more normal pre-consumption period it seems even more unlikely that the temperature [and more likely the wine itself] could cause 'pegging' in a short period. And if it was being stored in a refrigerator for 3+ years it seems that the 'pegging' would be due to the orientation of the storage.

OTOH I am sure most of us have observed 'pegged' corks extracted from older vintage wines that have seen extended cellaring without any deterioration in the contents or loss of pressure in the bottle.

Refrigeration=pegging=oxidation therefore seems an unlikely equation.

OTOH might an excessively long refrigeration period affect the closure properties of an old, already 'pegged', cork?
 
nigel--thanks very much for your reply.

this is just the sort of info i was looking for. obviously i thought what the guy was saying was a load of bollocks, but just telling him that wasn't going to be a successful rebuttal to his argument. i'll print off your posting and keep it handy.

thanks again.
 
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