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Neuverkorkung

recorking (GB)

Exchange the cork for wine bottles that have been stored for a long time. The reasons for this can be damaged or brittle corks and thus the danger of oxidation, and an often associated drop in the filling level (Loss of fluid). These two criteria can serve as a basis for decisions. Individual wineries offer new corking services for their best products. As a rule, this should be used every 20 to 25 years. However, since this is associated with relatively high costs, new corking is only for valuable ones vintages meaningful. Practicing wineries are for example Biondi-Santi in Tuscany, what's called there Ricolmatura is offered as well Penfolds in Australia.

First the wine sensory checked. If it is in order, it is replenished, if necessary sulfurized and re-corked. To fill (add) one uses either a wine with similar characteristics, the same wine from a younger vintage or, in rare cases, the original vintage. It is also possible to deliver a larger number (for example 12 or 24 bottles, which corresponds to one or two boxes) and to use one of them for refilling. The wine used for refilling must also be checked by sensors.

The question of new corking is highly controversial among experts. There are a number of arguments in favor of or against. The international trend is rather no. The Château Lafite-Rothschild for example, has strayed from it. The famous degustator Michael Broadbent (* 1927) was also an opponent of it, because in his experience the original corked wines were almost always better than the freshly corked ones. It could be that the oxygen contact leads to a qualitative impairment. In addition, the risk of falsification is significantly higher for newly corked wines. Another disadvantage is that the lack of the original capsule and the original cork can significantly reduce the value of a wine bottle if it is resold. Therefore, the new corking should definitely be officially confirmed by the winery in the form of a document. There are always positive examples of extremely long-lasting first corks with perfectly edible wines with an age of 50, 80 and in rare cases even over 100 years.

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