Recorking Madeiras (or ports, or anything....)

Jenise S. · Post by **Jenise S.** » Sat Dec 15, 2007 10:17 am

I know that the top Bordeaux houses occasionally travel the world and recork old bottles. Is this ever done with, say, Madeira? I own some madeiras that I purchased through a broker that had been in Prince Charles' cellar (not name-dropping, just trying to convey why these are historically significant bottles, probably well beyond their contents); they are variously the madeiras that were served (and are labeled for the occasions) at his investiture as Prince of Wales at Carnaervan (sp?), his momma's Silver Jubilee (25th year as Queen), and his wedding to Diane. I have multiples but two show signs of leakage. I realize that with Madeira this isn't the disaster it would be if these were Bordeaux, but I nonetheless would like to preserve these in as pristeen a shape as possible.

So, can I get them recorked? Or, alternatively, what would you do if these were your bottles?

Peter Reutter · Post by **Peter Reutter** » Sat Dec 15, 2007 12:35 pm

The problem usually is to find a reliable wine pro who will recork the bottles. On http://www.madeirawineguide.com you can find a chapter how to do this yourself at http://www.madeirawineguide.com/10madei ... old_wines/ but to start practising this with such unique wines... hmmm, i would rather not take that risk.
I would guess that some bigger wine shop in your town would know where to do recorking. As an alternative, you could try overwaxing the bottle i.e. simply covering the leaking top with another layer of sealing wax. But of course this would not work with foiled caps or straw caps.
Best
Peter

Jenise S. · Post by **Jenise S.** » Mon Dec 17, 2007 10:02 am

Peter, thanks. It dawns on me that Roy and I don't live far apart, maybe he knows someone who does this professionally. Roy!! Oh, RO-OY!!!

Post by **Roy Hersh** » Mon Dec 17, 2007 2:50 pm

Yes my dear.

Honestly, I am very happy to see you here Jenise. I know you enjoy dessert wines and glad to know Madeira is a serious area of interest for you. We'll have to get together and share some fine Madeira next time in the area.

Anyway, the Port shippers won't recork for you. Madeira shippers MIGHT if you bring the bottles directly to the producer, but I'd arrange this ahead of time if you were considering a visit. If you need the contacts I'd be happy to help you.

Also, I think Peter's suggestion about using sealing wax is spot on. That is what I would do, if it was my bottle. Remember that you can keep Madeira in your cellar standing up. So a little sealing wax goes a long way to aiding with Madeira "leakers."

Jenise, I wish you and your hubby a very Merry Christmas.

Jenise S. · Post by **Jenise S.** » Mon Dec 17, 2007 3:16 pm

Roy Hersh wrote:Yes my dear.

Honestly, I am very happy to see you here Jenise.

And I'm glad you're glad. {hug} Say, I got the thingie about having to change my name to a real name, but since you and many whose names I see here know me by my first name alone, is it okay if I just leave it this way?

So regarding recorking, you mean take my bottles all the way to Madeira to get recorked, or do you mean a producers rep here in the U.S.?

And re the sealing wax, you mean just apply that without recorking? If so that sounds like a reasonably good idea--would mean I'd have to remove the foil, though, huh. I wonder what kind of difference that would make to the bottles' value, since these have value beyond the wine itself.

I didn't know that about keeping Madeira standing up. Wouldn't have considered it--unless I wanted to be sure to have leakers in the future. :)

Would love to share some wine with you in the future. I haven't been down your way in awhile--that is, when I wasn't rushing straight through to Portland or something. I will definitely schedule something soon and take you up on your kind recent invitation.

Post by **Roy Hersh** » Mon Dec 17, 2007 3:43 pm

And I'm glad you're glad. {hug} Say, I got the thingie about having to change my name to a real name, but since you and many whose names I see here know me by my first name alone, is it okay if I just leave it this way?

How about just adding a last initial so we can maintain consistency in our policy? I hate setting precedent.

So regarding recorking, you mean take my bottles all the way to Madeira to get recorked, or do you mean a producers rep here in the U.S.?

Yes, taking your bottles there. The Madeira "reps" don't come to the USA. Not because they don't want to. So, depending on how serious of a Madeira lover you are, a trip would be a lot of fun.

And re the sealing wax, you mean just apply that without recorking? If so that sounds like a reasonably good idea--would mean I'd have to remove the foil, though, huh. I wonder what kind of difference that would make to the bottles' value, since these have value beyond the wine itself.

Are you planning to sell them? If so, do so and allow the "leakers" to remain as is. You WOULD devalue the bottles by adding sealing wax to otherwise pristine bottles (I know of this bottling!) even if they have minor leaks. That said, why not drink up the leakers and sell the better bottles to maximize your profits, if that is what you are really considering.

I didn't know that about keeping Madeira standing up. Wouldn't have considered it--unless I wanted to be sure to have leakers in the future.

Don't get me wrong, there is NOTHING wrong with laying down Madeira except if you do experience leakers from really old original bottles (not old Madeiras bottled recently). But there is nothing wrong with standing up Madeira and in fact, many old Madeira cellars on the E. Coast of the USA were said to be designed that way for their Madeira holdings.

Would love to share some wine with you in the future. I haven't been down your way in awhile--that is, when I wasn't rushing straight through to Portland or something. I will definitely schedule something soon and take you up on your kind recent invitation.

You two are welcome here ANYtime! My cellar awaits.

Peter Reutter · Post by **Peter Reutter** » Tue Dec 25, 2007 2:16 pm

And just in case you really do consider "overwaxing" a few of your bottles:
Of course you do NOT do this with the type of sealing wax that you use for documents, but with a special wax that comes in powder and is especially made for sealing bottles without giving of any strange odors to the wine.
Unfortunately to ensure a really winetight cover, yes you would have to remove the foil caps, so the value of the bottle will surely drop.
So there is another alternative: Store the bottles upright in a *very cold* place to reduce evaporation to a minimum and cover the bottle neck with either a few layers of plastic foil wrapped around or with the cut-off thumb of a latex examination glove from the hospital that you roll over the bottle neck much like a condom

A few rounds with scotch tape to seal the "condom" to the bottle neck should be enough to create a small compartment of saturated atmosphere inside with little or no further evaporation at all.