轉載：酒塞的介紹

輪友

又一門學問

bmw

C 兄，I prefer the traditional cork rather than the plastic one!

barr

有個朋友的老豆屋企收藏左好多酒塞

Ozching

I am more a conservative person. I prefer the original cork.
The trouble is that it may taint the wine, easily break or even dis-integrate after a prolong period of time and wine may slowly sib through the cork and hence oxidise the bottle of wine.
Having said that, the French are master of not just making wine but preserving it as well.
If you compare a 20 year French Bordeaux wine cork to a good same vintage Australia or America wine, the Bordeaux cork is still very solid whereas the new world wine cork easily break or become very soft.
Opening a bottle of wine with synthetic cork is like having sex with condom on whereas a oak cork is like no condom sex.

^!^

酒塞學問咁多

^!^

lomei 發表於 2014-2-3 08:47

                               
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federerlau

回復 kaka1228 #1 的帖子

唔講唔知
thx

lomei

^!^ 發表於 2014-2-16 12:34

                               
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icarusng

原來酒塞都有學問，我一宜只以為係水松木，真係專業得無話可說！

m45

最驚就係開陳年酒
試過斷左一半仲在瓶頸

fokker

回復 Ozching #45 的帖子

Part of the problem with the crumbly Australian or American wine corks could be due to the storage conditions of these wines. When I was in Australia, I could see wine shops selling back vintages of Grange have the wine just laid on the shelves (no temperature or humidity control). Generally speaking, Australian weather has very low humidity and I think that dessicates the corks.
One would store their fine aged Bordeaux with much more tender loving care.