Previewing Wine Before Serving...Watch for Cork Taint

I went on a date at a pricey Palm Beach restaurant a while back. Being the gentlemen I am and, of course, the 22 year old self involved show-off I was, I ordered a high-end bottle of Cabernet Sauvignon from the state of Washington. A few minutes later, the waiter returned to the table and asked if I would like to sample the wine prior to service. He also showed me the cork. Thinking it was very panache; I looked at the cork and tasted the wine. I then thought to myself, why would he offer me the cork and a sip prior to serving my date? I’m sure the same question has crossed your mind.
It boils down to the humidity and temperature of the wine. There are two general facts about wine and humidity to consider. First, in a high humidity environment a wine bottle will start to form mold. The mold tends to grab a hold of the cork. This is one of the reasons the waiter offered the cork to me - to inspect it before serving the glass of wine. Mold, a bacterium, will start to change the chemical composition of wine. Some mold is not a problem, but too much will completely alter the flavor of wine. The second fact is that low humidity can cause the cork to crack. A slight crack in the cork will expose the bottle to air prematurely and increase the chance of finding tiny cork particles in your expensive bottle of wine! Aeration of a red wine will cause it to become sour. Increased sourness of a wine can make your taste buds go numb. When your taste buds go numb, you can’t enjoy the full experience of your food. Not only has the aerification ruined your wine its ruining your food experience as well!



Another reason a waiter offers a preview of the wine is to make sure there isn’t cork taint. Cork taint has many of the same effects as airation. It occurs when the cork has been exposed to poor surroundings prior to bottling, either from the forest conditions, storage, or during the processing period. Tainting occurs when the cork absorbs a compound called trichloroanisold or TCA. TCA causes a strong musty smell, and mostly occurs in natural corks.

Further, you are offered to taste the wine to determine if the wine is to your liking. There are many guidelines regarding the temperature of wine. However, the key barometer is how it tastes to YOU. Decide if the temperature is to your liking. Is it too hot or too cold? If the wine is not at a temperature you prefer, it may taste sour or present an unpleasant after taste.

So, when the waiter offers you a sample of the wine before service to others or offers you the cork for inspection, seize the opportunity! Look for cracks in the cork or mold. Smell the wine. Do you notice a musty aroma, like a damp basement or clothes that have sat in the washing machine for too long? Taste the wine. Is it too hot or too cold? Does it taste sour? Does it taste good? If any of these concerns arise, don’t be embarrassed… SEND IT BACK