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Corking

Where does that unpleasant taste of cork come from? You can often even smell it. Primarily, it comes from the quality of the cork and its coating. Corking results from microscopic mould in the cork, more frequent on a lower quality cork with a rougher surface. A good quality cork is long and has good elasticity; it is cut from a good piece of cork. It will be less likely to develop the mould than a cork of lesser quality. But it can happen to any wine, French or other.

© Daniel Gillet / Interbeaujolais

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