Brun Beaujolais and Ppire going back to Regular Cork

In a perfectly-functioning cork, there isn't. I think the only remaining debate between me and Mark is how we would characterize the percentage of corks that hew to that standard.
 
originally posted by Jeff Grossman:
Mark, I thought Thor said -- somewhere above -- that there is no ingress?
Click to expand...

I believe that the exact quote is that "the best" corks allow no ingress. This amounts to the Platonic ideal for corks. In fact, very few achieve that lofty goal; the rest allow oxygen into the bottle in varying amounts. There's been a study done on this that I'm sure someone can cite, but even the best corks in that study allowed more oxygen into the bottle than a screwcap did.

Mark Lipton
 
I really recommend everyone read Jamie Goode's mini-book on this issue, if they're really interested.

I need to correct/clarify what I wrote earlier: the ability of corks to sometimes evade reduction but screwcaps to sometimes encourage it is, by everything I've read, a matter of very tiny amounts of oxygen. Very, very tiny. Apparently, in a controlled system, even the difference between a perfectly-functioning cork and a perfectly-functioning tin-lined screwcap can be determinative. But I cede to anyone who's involved in the research.
 
originally posted by Thor:
I really recommend everyone read Jamie Goode's mini-book on this issue, if they're really interested.

I need to correct/clarify what I wrote earlier: the ability of corks to sometimes evade reduction but screwcaps to sometimes encourage it is, by everything I've read, a matter of very tiny amounts of oxygen. Very, very tiny. Apparently, in a controlled system, even the difference between a perfectly-functioning cork and a perfectly-functioning tin-lined screwcap can be determinative. But I cede to anyone who's involved in the research.
Click to expand...

Is reduction in wine a permanent condition, or does it self-amend with exposure to oxygen (allowing oxidation)?
 
originally posted by Ian Fitzsimmons:

Is reduction in wine a permanent condition, or does it self-amend with exposure to oxygen (allowing oxidation)?
Click to expand...

Reduction is the opposite of oxidation, so most reductive processes can be reversed by oxidation. Sometimes, though, it might be a painfully slow reversal. If the reduction problems are manifested as thiols (skunk, rotten eggs, etc.) those should rapidly oxidize to something less noxious. Sulfides (asparagus pee, etc.) last a long time in the presence of oxygen.

Happy now, wielder of thunders?

Mark Lipton
 
originally posted by MLipton:
Reduction is the opposite of oxidation, so most reductive processes can be reversed by oxidation.

Mark Lipton
Click to expand...

Yes, this was why the question occurred to me. In the context of wine, what is reduced, and does exposure to oxygen on uncorking reverse the reduction on a time scale that allows the wine to be enjoyed?

It's curious that isolating the from the atmosphere can create a reductive environment in the first place.

Thanks!
 
originally posted by Joe Dressner:
Brun Beaujolais and Ppire going back to Regular CorkAll the 2009 wines from Brun and the second bottling on from Ppire 2009s will come in regular corks.
Click to expand...

I have just extracted a Nomacorc from 2009 L'Ancien.

My guests walked out immediately.
 
originally posted by .sasha:
originally posted by Joe Dressner:
Brun Beaujolais and Ppire going back to Regular CorkAll the 2009 wines from Brun and the second bottling on from Ppire 2009s will come in regular corks.
Click to expand...

I have just extracted a Nomacorc from 2009 L'Ancien.

My guests walked out immediately.
Click to expand...
try Sharon's mailing list next time.
 
I don't have time to read this entire thread, I just want to note, for the record, that the Brun 2009 Cote de Brouilly is the bomb. Even if SFJoe hasn't declared it so, yet.
 
You must log in or register to reply here.
Back
Top