The gentle art of re-corking

Tom Archer · Post by **Tom Archer** » Sat Apr 15, 2006 1:47 am

Having equipped myself with a lever operated (and Portuguese made) corking machine, and also a modest supply of long high quality corks from a specialist supplies shop in Pinhao, I am now ready to re-cork a few old bottles, a Croft '55 being first in line.

Can anyone give me some authoritative advice on the preparation of the corks - should they be dry, damp or soaking? - and is boiling water the best way to sterilise them?

All advice appreciated!

Tom

simon Lisle · Post by **simon Lisle** » Sat Apr 15, 2006 2:33 am

I am also curious as to recorking this is something I have been contemplating for sometime and would also like some information.

Steven Kooij · Post by **Steven Kooij** » Tue Apr 18, 2006 10:27 am

There is a great chapter on recorking Madeira on this site: The Madeira Wine Guide (a very interesting site, BTW).
I have not tried it myself; recorking (IMHO) has a too big chance of damaging the wine...

Tom Archer · Post by **Tom Archer** » Tue Apr 18, 2006 10:52 am

Thanks for that.

I'm intrigued by the idea of using glass balls - presumably to compensate for ullage..

Also the use of rectified spirit seems a little risky, as this tends to be less than neutral, and could taint the contents - I think I'll settle for scalding the cork briefly over the spout of a kettle.

Tom