I will not hug a tree, become a vegan, or give up my SUV, but I can passionately promote the use of natural cork in wines.
I’m so tired of seeing the currently stylish attitude of bashing cork, often by people who claim to be environmentally conscious. Reread the articles! Screwcaps and synthetics ain’t green! At all!
“There has never been a peer reviewed or scientific study done to corroborate the outlandish claims of 5-10% spoilage of wines due to the natural cork closure. This a fallacy, perpetuated by those with a vested, financial interest in selling alternative closures. I’m happy to have you quote me on that.”
The cork forest sucks up CO2 which is generated in part by the plastic and aluminum refining processes. “Endocrine disrupter” is not a phrase you’ll see in relationship to cork. And there’s no such thing as a “cork spill.”
You’d think that having all of those beautiful experiences among the stunning scenery and environment of wine country would make me long to be a winemaker. And you would be wrong. Oh so very, very wrong.
I found that many people blogging or reporting online were satisfied with parroting the status quo. I call that lazy research and lazy reporting.
In addition, the wine itself has direct contact with the plastic bag, which is a permeable, petrochemical-based material. If the wine has any decent acid in it, that immediately should be cause for concern.
Yes, I know that this topic has been covered ad nauseum by every wine blog, website, magazine, book, opinion, study, expert, editorial, blah blah blah. I saw the dead horse. I decided to beat it.
I will admit that some Napa Chards have exceeded the idea of balance in favor of the overdone (“What was that vintage? 2006 Louisville Slugger? Yum!”) With that being said, I’d rather have an overoaked Chard than one that tastes like lemonade laced with pineapple juice. I want WINE, not a melted popsicle.