Corks, however, can also contain bacteria which bring with them unwanted musty flavours that spoil a wine (cork taint, which smells like damp, mouldy cardboard), so there has been much research into finding an alternative. Screw caps are very good, and convenient, and synthetic stoppers are OK for wines meant to be drunk young. But for wines that need to lay down and mature over a long period, the natural cork is probably still the best, since it allows minute amounts of oxygen through to the wine, which in turn contributes to the maturation process.
Opening still wine
For both natural and synthetic corks, a good corkscrew is essential. A poor one will tear the middle out of a cork and may hurt your hand. A good one will have a comfortable grip, use counter-pressure against the rim of the bottle and the screw will have an open spiral with a clear line of sight up the middle, to grip as much cork as possible.
Incidentally, a ragged-edged capsule, where the cork has been pulled through, spoils the look of things. To avoid this, simply cut a circle just below the ridge on the neck of the bottle and remove. If there is any mould, wipe it away and don't worry about it!
Opening Sparkling Wine
There’s the Formula 1 way (wasteful and messy), the sabrage method using a sword (not to be recommended unless you really know how - and messy), and the best way, as follows:
- Chill the wine well and don't shake the bottle - the wine will taste better and more will stay in the bottle.
- Once the wire cage is removed, keep your thumb over the cork at all times and never point it at anything precious.
- Twist the bottle, not the cork, and remove it slowly so there is a sigh, not a loud pop, as you open the bottle
- Finally, to serve with style, put your thumb up the 'punt' (the dimple at the bottom of the bottle) and pour slowly.
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