Three Marc Bredif corks. From left to right - 1985, 1996 and the blemish free 2006.The oldest cork is shriveled and hard and the black end behaves like charcoal. The youngest is firm but springy. Each time I open an older bottle of Bredif Vouvray I am always fascinated by the cork. Why is the top end blackened? Why does it look burnt? If this is intentional, what is the purpose? Is it a game of La vache qui tache gone too far?
7 comments:
For some reason I think that this is one of the best photos yet. Perhaps because it is evocative of time.
cheers
Carl
Carl,
"Perhaps it is evocative of time" and the amount I waste :)
I've never visited Bredif but I'm guessing that he, like many other producers in Vouvray, stores his wines in underground caves. Labels and capsules won't be applied until the wines are ready to ship, so the air end of the cork is exposed to the damp and living (i.e., moldy) environment in the cave/cellar. No harm done to the wine as long as the cork doesn't completely fail.
David,
I did wonder if it was mould initially, but it does not rub or rinse off. Could it be they burn the end as a way to remove the mould prior to putting the cap on?
As you say, it does no harm to the wines. The older bottles I have tried have all been terrific.
Edward,
The corks are rendered black from the effects of dampness and mold. The mold itself is wiped off at the winery as part of the cleaning process necessary before applying capsules and labels.
cheers,
David
I actually opened an 86 grande annee vouvray last night and the cork was not black at all. This particular bottle was brought back from France about 3 years ago when some friends visited the estate.
Ed,
I just looked at my note for the 86Bredif Vouvray and my bottle had a blemish free new looking cork. Does this sound like yours too. . .
I would assume the winery has recorked them.
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