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Article posted Friday, May 29, 2009 2:05pm

About “Cork Taint”

“Cork taint” is a specific term used to describe a distinct, unpleasant aroma or “off” taste in a bottle of wine. Contrary to popular belief, cork taint is not a flaw in the winemaking process, nor is it a result of poor bottling or storage. The usual cause of cork taint is an interaction between certain fungi naturally occurring in the wine cork, and the bleach that is often used to sanitize the bottles and corks. While completely harmless, these potent organic compounds can cause a wine to smell and taste different, from the point of slightly “off” to completely undrinkable.

Most people describe the aroma of cork-tainted wine as “wet cardboard,” “damp basement,” “wet dog,” or “moldy newspaper.” With everybody’s palate being different, the ability to pick up various levels of cork taint will vary from person to person. If you purchase, (or are presented with) a cork tainted bottle of wine, it is an acceptable practice to return it to the store or restaurant. In most cases the retailer/restaurant will provide you with a replacement or reimbursement, as they can generally receive the same from their provider.

Sauvignon Blanc

This grape originates from the Bordeaux region of France and takes its name from the French words sauvage (wild) and blanc (white). Sauvignon blanc is easily adaptable to a variety of climate conditions and is widely planted in many of the world’s wine regions, including France, Australia, New Zealand, South Africa, California and South America. While generally producing crisp wines with fresh aromas and flavors, this varietal will pick up the variances from one region to the next (terroir). Sauvignon blancs from the French regions of Sancerre and Pouilly Fumé tend to develop a balance between its acidity and sugar levels, with characteristics of chalk and floral tones. In New Zealand, the flavor components lead to more gooseberry, passion fruit and citrus notes, whereas the California traits include a grassy, more aggressive style with melon flavors.


• Ferrari-Carano Fumé Blanc Sonoma 2007

Appearance:  Clear yellow with a light green hue

Aroma:  Lots of grass in the nose with a fresh melon undertone

Flavors:  Burst of acidity turns to bright and clean citrus flavors


Finishing Notes:  Melon and citrus flavors carry through to the finish where the grass returns to the forefront


Where to Try:  White Gull Inn, The Mission Grille, Horseshoe Bay Country Club and Trio


Where to Buy:  Main Street Market, Econo Foods and Madison Avenue Wine Shop

• Nobilo Sauvignon Blanc New Zealand 2007

Appearance:  Clear pale gold

Aroma:  Lush pink grapefruit and grass tones dominate the first smell


Flavors:  Full mouth feel with loads of sweet pea and citrus lime characteristics

Finishing Notes:  Ends with all of the flavors carrying through on a long finish that has a bit of crisp gooseberry

Where to Try: The Waterfront, Glidden Lodge, Neighborhood Pub, Greenwood Supper Club, Peninsula Players Theater and Stone Harbor Resort


Where to Buy: Pick N’ Save, Econo Foods and Main Street Market

• Pascal Jolivet Sancere France 2006

Appearance:  Pale golden in color

Aroma:  Fresh orange blossom and chalk in the nose

Flavors:  Turns to a mineral characteristic with lemon and lime notes coming through


Finishing Notes:  Finishes with these citrus tones with the chalk coming through toward the end of the long finish


Where to Try:  The Mission Grille

Where to Buy:  Pick N’ Save

Wine Wiki:  Terroir [teh-RWAHR]

French word for soil and used to refer to the earthy flavors of some wines. Its reference not only includes the type of soil but also to other geographic factors that might influence the wine, such as altitude, relative position to the equator, angle of incline and drainage factors. Wine producers in the U.S. use the term microclimate to encompass the same considerations.

* Information about “Where to Try” and “Where to Buy” these selected wines was provided by the local wine purveyors and vendors. If you happen to also serve or sell these wines, email [email protected].

WINE:30 is written by Karl Bradley and Jody Wuollett. Karl is the general manager and self-proclaimed “sous” sommelier for the Mission Grille. Former restaurant executive and Door County native Jody is happily under-employed as a Mission Grille food server and a member of the local band “Northbound.” They are both long time residents and first time contributors to the Peninsula Pulse.