<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>383758</id>
  <title>Why did this happen?</title>
  <published_at>Thu Mar 22 06:01:10 -0700 2007</published_at>
  <post_count>5</post_count>
  <board>
    <id>34</id>
    <name>Wine</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>2410112</id>
        <content>I was opening a bottle of Chardonnay yesterday, the cork broke and when I went to do my retrival of the remaining piece.... I heard a loud POP and the thing got sucked in!
I have never seen this happen, does anyone know why?  Does the fact that a vacuum was formed in the bottle mean that the wine was bad?
</content>
        <published_at>Thu Mar 22 06:01:10 -0700 2007</published_at>
        <parent_id></parent_id>
        <user>
          <id>25364</id>
          <name>momof3</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>2410173</id>
      <content>My guess: If the wine had been stored for a while in a warm location and then chilled shortly before opening, a vacuum would have been created. Since corks are not completely airtight, nature would eventually eliminate the abhorrent vaccum, but it would take a while. </content>
      <published_at>Thu Mar 22 06:29:31 -0700 2007</published_at>
      <parent_id>2410112</parent_id>
      <user>
        <id>10520</id>
        <name>carswell</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2410190</id>
      <content>I've had that happen before and there was nothing wrong with the wine..  Have no clue why it happened, tho.</content>
      <published_at>Thu Mar 22 06:37:35 -0700 2007</published_at>
      <parent_id>2410112</parent_id>
      <user>
        <id>52499</id>
        <name>ChefJune</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2410347</id>
      <content>Carswell's explanation is the most likely one.</content>
      <published_at>Thu Mar 22 07:28:30 -0700 2007</published_at>
      <parent_id>2410112</parent_id>
      <user>
        <id>28122</id>
        <name>zin1953</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2411063</id>
      <content>Also, as you partially extracted the cork, a bit more of a vacuum was formed, so the piece of cork was sucked into the bottle. There are also "cork retrievers," that are long, thin tines (usually 3) with a little bend on the end. The tines are inserted into the bottle neck and you open them up a bit. With a little juggling, you can grasp the cork between them and pull it back through the neck. These gadgets are not expensive, are found in most good wine shops, and, with a bit of practice, can do a wonderful job of retrieving a cork, that finds its way to the inside of the bottle. Or, you can just pour around the cork, but it will invariably float up the neck and block the flow - over, and over, and over.

Hunt</content>
      <published_at>Thu Mar 22 10:39:13 -0700 2007</published_at>
      <parent_id>2410347</parent_id>
      <user>
        <id>11329</id>
        <name>Bill Hunt</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2411747</id>
      <content>Modern corking machines are designed to create a seal in which the pressure on the inside of the cork is less than or equal to that on the outside (in other words, a vacuum), which ensures that under reasonable temperatures, the cork stays put until you pull it out.  </content>
      <published_at>Thu Mar 22 13:17:59 -0700 2007</published_at>
      <parent_id>2410112</parent_id>
      <user>
        <id>13690</id>
        <name>Sam B</name>
      </user>
    </post>
  </posts>
</topic>
