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Does the threat of cork taint raise the possibility that wine corks are goners? The research continues with interesting results about consumers' sensory observations of aroma, taste, and mouthfeel.

America (Country Appellation)

Getting Closure
The continuing search for the best way to seal the bottle

by Eleanor & Ray Heald
January 18, 2008

Have you noticed that more people today are using the word closure? Everybody, it seems, wants closure to something. In the wine industry, closure is a pet word, but with a different meaning. Two APPELLATION AMERICA postings, Are screw cap wine bottles sensible or not? and To cork or not to cork? elicited a number of thoughtful comments from readers. One, in particular, from George Vare, proprietor of Napa Valley’s Vare Vineyards, inspired us to follow up on the topic. Perhaps the most pressing concern about finding the perfect closure is the problem with cork taint or TCA. Let George Vare explain:

worse issue with TCA [the chief cause of cork taint is the presence of 2,4,6-trichloroanisole or TCA] is that the compound may exist in a wine at a subliminal level, such that the fruit character of the wine is killed, resulting in a 'dull' wine that has no redeeming graces," Vare notes. "In this case, the consumer does not recognize the 'corked' issue but instead blames the producer. Enter Vare Vineyards. As a brand new winery offering a variety of wines [such as] Ribolla Gialla - that few people have heard of, let alone tried - we cannot afford the exposure to TCA in a subliminal situation."

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