Ahhh, it’s that time again. The fresh smell of diluted vodka, the toasty smell of branded corks!
Once you see the one glass called ‘control’, you know the next thing you will see is the sea of glasses waiting for no one else but you.
Cork Sensory! Mia has written about her beliefs and preferences in cork testing in a previous bottling post.
I really like going with Mia to test the corks for our wine. I’m pretty sensitive to cork taint, or TCA, (Mia says I’m like a canary in a coal mine), but there are other off aromas that you want to eliminate also, such as pepper and mint. Mostly it’s good to have two people smelling the same stuff to confirm your findings.
We are looking for enough corks to bottle the 2008 Selene Sauvignon Blanc and the 2008 Selene RosÃ©. We didn’t find enough bales from the first tasting, so we went back a second time to test more bales from another Lot.
We have the corks fire branded with our logo, name and vintage, rather than stamped with ink. The cork company we work with, Ganau, does both. The smell is unique, not bad, but not like anything else I’m familiar with. It’s a hard smell to describe, but it is like an incense that would be made to smell like a toasty cedar that’s lightly smoked.
Wineries put their name, logo, phone number, vintage, website address, you name it. Some wineries have the cork company put a reference (small initials) for the cork company itself, so they can trace the cork back to the cork producer. This is good for quality control if you are buying corks from different cork companies.
Now that we have selected the bales we want, the cork producer will brand the corks and prepare them (lubricate with silicone for easier insertion) for our bottling. They will also deliver them to the winery for us. – Skippy