Corked Champagne?

I have never heard of a bottle of champage being corked. It must happen but has anyone had any experience with it?

(I though on was on the wine side, not the friends and fun side.)

[Robin Garr]

(I thought on was on the wine side, not the friends and fun side.)

Easy to fix!

[James Roscoe]

All kidding aside I have probably had a greater percentage of corked sparkling wine than almost any other type of wine. Perhaps it is just that I am more sensitive to it in the bubbles or perhaps I drink so much cheap Cava and Prosseco that I am necessarily going to run into it. However it is my experience that Champagne and othe sparkling wines are just as likely to be ruined by TCA as any other wine under cork closures.

Some years ago I purchased two bottles of Bollie for a wake. One was corked, not badly enough for most people to notice. I had a glass (or two) from the other bottle.

I have never heard of a bottle of champage being corked. It must happen but has anyone had any experience with it?

It happens. It's as icky as any other corked wine, but with bubbles.

Yup. Had a bottle of corked Tarlant Vigne d'Antan (one of my favourite Champagnes) not too long ago...

All kidding aside I have probably had a greater percentage of corked sparkling wine than almost any other type of wine. Perhaps it is just that I am more sensitive to it in the bubbles or perhaps I drink so much cheap Cava and Prosseco that I am necessarily going to run into it. However it is my experience that Champagne and othe sparkling wines are just as likely to be ruined by TCA as any other wine under cork closures.

I was going to write drink better bubbly and you wouldn't have so many problems and then I realized I don't really drink much champagne unless it's a special occasion so it follows I've had very few bottles infected with TCA. I confess to drinking on those special occasions good Champagnes so I figure my #of corked bottles would be few.

Yup. Had a bottle of corked Tarlant Vigne d'Antan (one of my favourite Champagnes) not too long ago...

That is unhappy, indeed.

Sadly, it does happen. The newer cork production methods have reduced this dramatically. It is easier to sterilize the relatively thin layer of solid cork that is in contact with the wine. I suspect that most bottles of bubbly you find with TCA will be old ones. Rates are much lower now.

Of course, that does not make it any less of a bummer when you have just one bottle at a special event and it is corked.

Our wine tasting group did bubbles from 6 countries a few weeks ago. We had a Vintage Cava that was corked. I hope I get to taste the replacement bottle. It was likely one of the better wines.

[David M. Bueker]

I have had many corked Champagnes, including corked Krug!

[James Roscoe]

I have had many corked Champagnes, including corked Krug!

Tragedy of the highest order! I see a new play "Corked Krug" a modern tragedy. Right up there with Macbeth and Romeo and Juliet. I guess I better get writing!!!!!

Well, now I know. Thanks, all.

The newer cork production methods have reduced this dramatically.

Do you have scientific evidence of this claim?

[James Roscoe]

The newer cork production methods have reduced this dramatically.

Do you have scientific evidence of this claim?

Are you skeptical Jeff? I believe the newer methods of laying on of hands will cure you of your disease!

It is easier to sterilize the relatively thin layer of solid cork that is in contact with the wine. I suspect that most bottles of bubbly you find with TCA will be old ones. Rates are much lower now.

How does sterilzation come into it?

[David M. Bueker]

Sadly, it does happen. The newer cork production methods have reduced this dramatically. It is easier to sterilize the relatively thin layer of solid cork that is in contact with the wine. I suspect that most bottles of bubbly you find with TCA will be old ones. Rates are much lower now.

Try again. In the two years I have had corked, new release bottles of Bollinger Special Cuvee, Billiot, Krug (already mentioned), Gosset Grand Reserve, Pommery amd Pierre Peters.

A screw-capped bottle of wine could possibly be TCA- tainted.

Salute

Victor,

yes, but it would have nothing to do with the closure.

[Jenise]

John, I've run into a number of corked champers. I do find, though, that friends who would normally detect it in still wines even if not as quickly or surely as I would, tend to be more oblivious to it's presence in bubbly. Not sure why that is.

Hi Oliver,
Can’t argue with that. But let’s say you have a “slightly” TCA- tainted wine, if you “top it” with a screw cap the wine will most likely remain “slightly” TCA-tainted. If you “top it” with what you believe is a “sound, high quality, and taint-free” natural cork, the effects of the “slightly” TCA tainted wine could possible “diminish”. (The cork (the surface of the cork that makes contact with the wine) will now take on some TCA taint).

Salute

Hi Jenise,

Jenise wrote;
I do find, though, that friends, who would normally detect it in still wines even if not as quickly or surely as I would, tend to be more oblivious to its presence in bubbly. Not sure why that is.

Most likely the “escaping bubbles” gets more of the TCA molecules too the nose faster.

Salute

Hi Oliver,
Can’t argue with that. But let’s say you have a “slightly” TCA- tainted wine, if you “top it” with a screw cap the wine will most likely remain “slightly” TCA-tainted. If you “top it” with what you believe is a “sound, high quality, and taint-free” natural cork, the effects of the “slightly” TCA tainted wine could possible “diminish”. (The cork (the surface of the cork that makes contact with the wine) will now take on some TCA taint).

Salute

Creative.

DIAM has been making TCA free (or as near free as possible -they claim 99.8% free) natural corks for several years now for both still wines and Champagne. The cork is ground up, sterilzed, and rebuilt as a composit-cork. I am sure that many of you have come across these in your time. I have never had a problem with them as far as TCA goes and am a huge fan.

http://www.diam-cork.com/preserve/

I have nothing against stelvin for early drinkers, but I am skeptical about cellaring wine under screw-cap. They don't seem to develop as well.

Cheers,
Bill

...they claim 99.8% free...

I can claim to be Tsar of All the Russias but that doesn't mean I have a Cossack at home.