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Aug 1, 2012 10:57 AM

Corked wine

Does anyone have any brilliant solutions for how to use a bottle of corked white wine, other than just dumping it down the drain? Thanks!

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  1. Stick the cork back in and return it for replacement/refund.

    Or decant to larger container and stick an awful lot of plastic wrap in there. The stinky stuff caused by TCA bonds to the particles in the plastic wrap. You won't get the whole wine back - still totally scalped - but you can reduce the wet moldy cardboard flavors/smells and drink or cook with it.

    1. If you do come across a bottle of wine that is obviously corky one suggestion is to add a piece of cling film / saran wrap to the wine. It can strip away some of the TCA (as well as some other flavor compounds in the wine) but could render the wine drinkable and save it from the drain.

      1. Oh, how disappointing. It's literally years since I heard of someone actually having a corked bottle.

        If possible, take it back to your retailer for replacement.

        2 Replies
        1. re: Harters

          "It's literally years since I heard of someone actually having a corked bottle."

          There was a thread on corked wine here within the last six months where the consensus seemed to be approx. one corked wine for every case and a half (5-7% of all cork closures)

          1. re: FrankJBN

            Blimey. That seems an incredibly high percentage failure.

        2. If you bought recently I would return it.

          If it has been in your home/cellar for quite some time, well that is a risk you take.

          1. How much wrap you need is really based on how corked it is. TCA taint is perceptible in parts per billion and at lower levels simply makes a favorite bottle of wine fail to meet memorable expectations or cause you to fail to appreciate what everyone else seems to extol in a particular wine varietal, blend or vintage. At higher levels you get the musty wet odor.

            According to some estimates 3% to 5% of all wine sealed with natural cork is affected to some extent. There has been a huge interest in alternate closures for years now. Winemakers almost unanimously condemn natural cork as product that belongs in the past. However the ritual pull, pop and pour would seem to be defining moments in an elegant tradition and there is a huge consumer reluctance to see anything but natural corks in a premium bottle of wine.

            Maurie Rosenberg
            Author of: "Fruit of the Vine - The Complete Guide to Kosher Wine"