and size of cracks and pores. From highest quality to the lowest, the classifications are: Flor, Extra, Super, 1st, 2nd, 3rd, 4th and 5th. Higher grade corks are typically used for bottling quality wines for longer periods of cellar aging. This is because the higher density corks create a better seal and offer a better appearance with fewer cracks and pores. The length of the cork can also affect the quality of the seal as longer corks are associated with longer bottle maturing. Size The length of corks and the diameter can be different. Most corks have a standard length and diameter due to the standard 750 ml bottle neck design. Wines from North America, Spain, South America, Australia, and the Burgundy region of France typically have a common size cork. Bordeaux corks from classified growth producers are noticeably longer, while Italian corks can be thinner and shorter depending on the region. Other reasons why the cork size is different include a rebel producer who wants a unique design for their bottles or selecting a large or small bottle format like a ‘magnum,’ or ‘375’. Information Usually a cork has basic information like the producer’s name, but some have more detail like grape variety, winery logo, appellation (such as Napa Valley), or the vintage year. You pay more for the cork if it has more information, so value wines usually have less info on the cork. World wine regions put local language on their corks. For example, if you see ‘Mis en Bouteille au Château,’ or ‘ Mis en Bouteille à la Propriété’ on a French wine label or cork, this tells you that the wine was made and bottled at the producer’s estate winery versus being bottled by a negociant. Pro tip: seeing a ‘Mis be Bouteille’ moniker on your cork is a good sign! Passengers On rare occasions, there are small diamond-like crystals that accumulate on the ‘wine end’ of the cork while the wine is aging. This might take 4-6 years to develop. In my experience, it is more likely if the wine is stored in a colder place. How does this happen? So, I’m going to take you back to your high school chemistry class for a moment. These crystals form when tartaric acid in the wine precipitates out of solution. Whenever I see the tiny crystals on a cork, I know I’m in for a treat as the wine is usually in a sweet spot on its aging curve and tastes amazing!
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