Pete Posted September 10, 2005 Share Posted September 10, 2005 I finished a Bordeaux and tried to open up a Cab and the cork disintegrated. Is the wine still good? How the hell do I remove the rest of the cork? Any tips appreciated Link to comment Share on other sites More sharing options...
San-O Posted September 10, 2005 Share Posted September 10, 2005 I finished a Bordeaux and tried to open up a Cab and the cork disintegrated. Is the wine still good? How the hell do I remove the rest of the cork? Any tips appreciated 435476[/snapback] Hate when that happens. I've had luck in the past, by slipping a very narrow parring knife between the cork and bottle. Gives you a little something to work with. Just don't push the cork in. Let me know it turns out. Link to comment Share on other sites More sharing options...
MadBuffaloDisease Posted September 10, 2005 Share Posted September 10, 2005 Strainer. And if the cork disintegrated, chances are the wine is bad. But the proof is in the pudding, or wine, as the case may be. Link to comment Share on other sites More sharing options...
Ralonzo Posted September 10, 2005 Share Posted September 10, 2005 Strain the wine through an old sock when you pour, to catch the pieces of cork. Then enjoy the wine, you corksocker. Link to comment Share on other sites More sharing options...
Pete Posted September 10, 2005 Author Share Posted September 10, 2005 Thanks for the tips! I tried the paring knife method but could not get enough leverage. I ended up pushing the cork in. The wine didnt taste right. Oh well- I have other bottles. Thanks Link to comment Share on other sites More sharing options...
MadBuffaloDisease Posted September 10, 2005 Share Posted September 10, 2005 When a cork crumbles, it's because it's dry, has shrunk, and air gets into the bottle, turning it into vinegar (at least partially). Keeping the bottles on their sides is the way to prevent this, since the wine keeps the cork moist and expanded, which prevents air from getting-in. Link to comment Share on other sites More sharing options...
Wacka Posted September 10, 2005 Share Posted September 10, 2005 Solve this problem by buying wine with screw tops! Link to comment Share on other sites More sharing options...
MadBuffaloDisease Posted September 10, 2005 Share Posted September 10, 2005 Solve this problem by buying wine with screw tops! "Would you like to sniff the bottle cap?" Link to comment Share on other sites More sharing options...
ATBNG Posted September 10, 2005 Share Posted September 10, 2005 Solve this problem by buying wine with screw tops! 435499[/snapback] From everything I read, this is the wave of the future. Link to comment Share on other sites More sharing options...
Pete Posted September 10, 2005 Author Share Posted September 10, 2005 From everything I read, this is the wave of the future. 435522[/snapback] The polymer corks are the wave of the future. They are far superior although some purists are holding out Link to comment Share on other sites More sharing options...
Chef Jim Posted September 10, 2005 Share Posted September 10, 2005 From everything I read, this is the wave of the future. 435522[/snapback] This is true. With us wine purest clawing and screaming the whole way. My question is, what year Bordeaux was it Pete? Link to comment Share on other sites More sharing options...
Chef Jim Posted September 10, 2005 Share Posted September 10, 2005 The polymer corks are the wave of the future. They are far superior although some purists are holding out 435530[/snapback] The jury is still out on this, and will be for a LONG time. No one really knows what effect the polymer cork will have on the wine. You must realize that first growth Bordeaux are aged for 20-40 year and much longer. Screw tops are going to be the best way to keep wine out of contact with the air. Link to comment Share on other sites More sharing options...
San-O Posted September 10, 2005 Share Posted September 10, 2005 Thanks for the tips! I tried the paring knife method but could not get enough leverage. I ended up pushing the cork in. The wine didnt taste right. Oh well- I have other bottles. Thanks 435493[/snapback] Sorry about that. I show up for a Bills game every year. If we hook up, I'm sure we can find you something without a cork. Peace. Link to comment Share on other sites More sharing options...
Pete Posted September 10, 2005 Author Share Posted September 10, 2005 This is true. With us wine purest clawing and screaming the whole way. My question is, what year Bordeaux was it Pete? 435531[/snapback] 2000 Christian Moueix Link to comment Share on other sites More sharing options...
Chef Jim Posted September 10, 2005 Share Posted September 10, 2005 2000 Christian Moueix 435540[/snapback] And the cork was dry. How many times do I have to tell you, old clothes go in the attic, the wine goes in the cellar. Link to comment Share on other sites More sharing options...
Pete Posted September 10, 2005 Author Share Posted September 10, 2005 And the cork was dry. How many times do I have to tell you, old clothes go in the attic, the wine goes in the cellar. 435542[/snapback] The Chilean Cab's cork was dry- the Bordeaux was delicious Link to comment Share on other sites More sharing options...
rockpile Posted September 10, 2005 Share Posted September 10, 2005 The Chilean Cab's cork was dry- the Bordeaux was delicious 435544[/snapback] I picked up two cases of wine yesterday for $80. Mostly nice red wine from 2001-2004; all look to be well "corked". After finishing most of a bottle of Chilean Shiraz tonight, I am pretty well corked myself. Link to comment Share on other sites More sharing options...
stevestojan Posted September 10, 2005 Share Posted September 10, 2005 Strain the wine through an old sock when you pour, to catch the pieces of cork. Then enjoy the wine, you corksocker. 435483[/snapback] True story... I had a friend who had a summer job at a winery... His job was to soak the new corks before bottling (apparently they soak them to soften them up?). For two summers he was a corksoaker. Link to comment Share on other sites More sharing options...
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