Corks in Port

WINE TALK
1

Are these ALWAYS destined to fail?

Ive opened up my fair share of port, both young and old and seemingly all of the corks fall apart. I don’t find this in older wines, just in port.

Any thoughts on why this happens.

BTW - Just opened a 375ml of 2000 Fonseca and the cork broke into about a zillion pieces.

2

opened up a split of 95 dows last night had no problems.

I use a pulltaps waiters corkscrew and have never had any problems with port corks unless its a really old bottle.

3

I’m thinking that if you were ITB, you might have better skillz at opening Port.

PLUS, you could get into trade tastings!

4

Recently opened an 83 Grahams - cork came out intact.

5

2 words: Port Thongs [diablo.gif]

6

I always keep around a cork stopper that you see in Tawny port bottles just in case I need it.

7

I’ve never had a problem with the corks falling apart, but it does seem to me ports leak more than other wines. Why is that?

8

You mean TONGS, not thongs [blush2.gif]

I’ve gotten out Port corks from the 60’s without issues using an Ah-So. The biggest issue with older bottles is the neck shape of the bottle. The very top is very narrow so the cork seats tightly to seal it for many decades. But they tend to flare out quite a bit at the bottom, especially on the older bottles. Newer bottle designs are much more consistant and are easier to get out in one piece. Not sure why your 2000 Fonseca cork broke…must be operator error [haha.gif]

Also why on older bottles I prefer to use my Port Tongs…got two pair and love them!

9

too much wine before the port ! [gheyfight.gif]
I’ve never had an issue even with very old bottles. I agree with Andy, use TONGS, the thongs never seem to work right, the heel part gets in the way :slight_smile: The Ah-so is best for any older bottles, wine or port.

10

Carrie, you ignorant slut. I hate those things. [berserker.gif]

11

my bad andy [blackeye.gif] I got my thongs or tongs mixed up [blush2.gif]

12

I’ll keep my eye on you next time we hang out. [bye2.gif]

13

Michael,

When we were together last, in late Feb. I opened about 15 bottles from one of the cellars where you work. I noticed a remarkable issue with the number of corks that broke and were a mess, from the 1963s. Lots of leakers too and corroded capsules from those bottles which had been in there for a few decades.

First, I thought … well. ‘although it is really nice and cold in this cellar, it also seems like it is quite dry.’ I wonder if humidification is an issue. Secondly, the Ah So there had very loose prongs and it was of no use. A ScrewPull there … was worthless for old Ports. The 2-stage short screw waiter’s friend opener sucks for VP. So there was really not a single decent device for opening older Vintage Port corks and I realize that was just in one cellar.

So having the right device as well as proper humidification can help. Long term storage of Port, (I almost NEVER have leakers from my own cellar … maybe 1 bottle every year or two) required humidity and I’d think that in Atlanta that would be a natural? Anyway, when corks get old and lose elasticity you get a leaker. I believe that the majority, certainly well over half the bottles I opened in that cellar had been leakers! I am not used to that at all, especially given how long these rested in one place. I pulled another dozen bottles out of the cubes across from the table there to photograph some of the old bottles/labels he had … and my hands were sticky from all the goop that was on capsules. Not good. Although Vintage Port is less susceptible to issues that would kill other leakers, over time oxidation can hurt how these bottles show.

To be honest, I think that the “fair” showing of many of the 1963 VP bottles we opened that night, had a direct correllation with the condition of the corks and their failure. I don’t know if you find that issue with other wine types in that same cellar, but maybe he has owned the Port longer? I don’t know.

Please know that I realize your experience with this issue probably goes way farther than this one person’s cellar, but I don’t know if you’ll find as many Ports in Atlanta, stored in one place for as long as that.

14

I’ve had maybe 2-4 corks in older VPs, back to the 1940s, crumble. The rest come out intact with either an Ah So or long screw waiters corkscrew. I’m wondering if you aren’t using a bad corkscrew or are rushing it when you try to open…

15

The trick to opening port bottles with a corkscrew is to find a corkscrew with a very long worm. This allows the worm to completely penetrate the cork before the cork starts to move upwards, so you’re essentially pulling the cork up from the bottom. Because the port corks are wider at the bottom than the top, they have a tendency to break at the flare unless you’re pulling up from the bottom.

It took me a few years of searching wine stores, but I eventually found a screwpull-like corkscrew with a very long worm. I then bought a couple of nylon spacers at the hardware store to provide a little more distance for the cork to ride up when it’s being removed and I ended up with a corkscrew that pulls port corks, new and old, out cleanly every time. Works great for old Bordeaux corks too. I failed to note the brand name when I bought it, so I’m sorry I can’t help there. The photos are below however. Much easier than port tongs and much cheaper than the Durand.


16

Yes, but accompanied by high temperatures. Mechanical refrigeration dehumidifies.

17

He was distracted by his own avatar.