Corked

What do you do if—after you uncork a bottle of wine —you suspect it is flawed? The initial tasting will tell whether the wine is correct.

If you bought the wine in the L.C.B.O, they have a decent return policy.

If you are dining in a restaurant, do not hesitate to inform your waiter. Restaurants have similar return agreements with their suppliers, and really want their guests to enjoy the complete dining experience

Damaged wine happens sometimes.

The most common and easily determined flaw is trichloroanisole (commonly referred to as TCA). It affects up to five per cent of all wine. This chemical compound is found in cork trees. If cork is harvested too close to the bottom of the tree, the effects of this compound are greater and can be detrimental when used to seal a wine bottle. One way to combat this chemical is to bleach the corks, and then wash and clean them thoroughly.

This flaw is, of course, commonly known as “corked wine.” It can be detected by a musty smell of damp cardboard or damp basements. It is one of the factors that encouraged the development of the screw cap. Few businesses can afford the potential loss of five per cent of their production.

In order to make your wine-quaffing experiences less hazardous, let’s discuss several other easily detectable flaws over the next few weeks.

THIS WEEK’S PICK
Waupoos Estates Winery has released a truly delicious 2011 Geisenheim, crafted by winemaker Amy Dickinson. This hybrid vine was named after the German wine institute of Geisenheim. It is the result of crossing riesling and chancellor vines, and then grafting them onto Russian rootstock, in order to make the grape somewhat more resistant to cold climate. If not cared for diligently, however, geisenheim is susceptible to the usual gamut of disease. This varietal has yet to be recognized by Big Brother. But take a chance and step outside the lines. Be prepared to expect the unexpected with this wine.

The aromas are a generous bouquet of lime and lemon curd, with a hint of petrol. The palate is a mouth-puckering delight of lemongrass and gooseberry. With its lovely crisp acidity, and a lingering finish, this wine is more in keeping with a tart New Zealand Sauvignon Blanc.

This versatile wine is crafted for sipping, or to accompany seafood. It is well worth the drive to Waupoos Estates, located at 3016 County Road 8, in Waupoos.