The sickening feeling of decanting a corked VP

[Roy Hersh]

I had my daughter helping me with a bottle for tonight.

I am heading out to a First Growth Bordeaux tasting and will be bringing a bottle of '79 Haut Brion that I hope is a fine bottle. I had one three weeks ago (not my bottle) and it was singing at peak of maturity.

Back to the VP. I opened a bottle of 1985 Burmester which I have not had in awhile and need to re-explore (for dessert) and smelling the cork, I knew we were in trouble. I was bummed to say the least and cursing under my breath. Taylor still wanted to decant it as she is not of age to understand TCA taint and really gets a thrill pouring the Port through the cheesecloth and funnel into the decanter. Although I knew it would be drain fodder, I let her have her jollies. Not to try a 2nd bottle. I thought I could come hear to share my aggravation which is far better than punching a wall.

[Jay Hack]

Try saran wrap.

[Steve Saxon]

Maybe that's god's way of saying the 85 Grahams is more worthy to have with first growth bordeaux.

[Andy Velebil]

Try saran wrap.

Yeah, what Jay said....after all I've heard it works for dry reds,

Bummer about the port, But just think of the excitement Taylor had...that'll put a smile on your face.

[Frederick Blais]

A friend of mine tried the Saran Wrap for a Sassicaia 1990. Indeed the cork flavor was gone, but the plastic flavor was as present as the cork flavor, so not really better. Maybe he left it for too long in the bottle.

[Roy Hersh]

Fortunately the 2nd bottle was much better. Everyone in my tasting group really liked it except one. I think this individual normally expects that Ports are going to have NO heat if they are balanced. For those of us that drink Port more often, we are more tolerant and realize that young VPs can still show some alcohol and be great wines nonethless. I'll do a tasting note shortly.

[Al B.]

I hate the experience of opening a corked wine, it is just so depressing. Its not necessarily the money that has been wasted, its more the loss of opportunity - you know what the wine should taste like and its bitterly disappointing that it doesn't.

Especially if you are offering the wine to a tasting.

What is this trick with Saran wrap that has been mentioned? Would it at least allow the corked wine to be used for cooking?

Alex

[Frederick Blais]

I've read that for the first time in Decanter. It was a letter from a reader. I don't know the details of it, but basically the TCA moecules merge with the plastic ones.

[Al B.]

Let me ask another question - what is Saran wrap? Is it what we (in the UK) would call Clingfilm (thin polythene sheet)?

Alex

[Frederick Blais]

Yes it is! Saran Wrap is a brand.

[Richard Henderson]

I don't want to slide too far off topic but there are several threads with dozens of replies on the Parker/Squires BB on using the Saran wrap to revive corked bottles.
One of the theories is that it has to be Saran wrap and supposedly it doesn't work with off-brands or other"on" brands because of some "unique" chemical make-up of the Saran brand.

I have either been lucky, ignorant, or living in a state of denial, but I have rarely run into corked port but it has happened.

[Kurt Wieneke]

So Roy. . . what happened to your tasting note on the 85 Burmester? (the good one)