[H249.Ebook] Download Ebook To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle, by George M. Taber
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In Judgment of Paris, George M. Taber masterfully chronicled the historic 1976 wine tasting when unknown California wines defeated top French ones, marking a major turning point in wine history. Now he explores the most controversial topic in the world of wine: What product should be used to seal a bottle? Should it be cork, plastic, glass, a screwcap, or some other type of closure still to be invented?
For nearly four centuries virtually every bottle of wine had a cork in it. But starting in the 1970s, a revolution began to topple the cork monopoly. In recent years, the rebellion has been gathering strength. Belatedly, the cork industry began fighting back, while trying to retain its predominant position. Each year 20 billion closures go onto wine bottles, and, increasingly, they are not corks.
The cause of the onslaught against cork is an obscure chemical compound known as TCA. In amounts as low as several parts per trillion, the compound can make a $400 bottle of wine smell like wet newspaper and taste equally bad. Such wine is said to be "corked." While cork's enemies urge people to throw off the old and embrace new closures, millions of wine drinkers around the world are still in love with the romance of the cork and the ceremony of opening a bottle.
With a thorough command of history, science, winemaking, and marketing, Taber examines all sides of the debate. Along the way, he collects a host of great characters and pivotal moments in the production, storage, and consumption of wine, and paints a truly satisfying portrait of a wholly intriguing controversy. As Australian winemaker Brian Croser describes it: "It's scary how passionate people can be on this topic. Prejudice and extreme positions have taken over, and science has often gone out the window."
- Sales Rank: #1061938 in eBooks
- Published on: 2007-10-09
- Released on: 2007-10-09
- Format: Kindle eBook
From Publishers Weekly
Unexpectedly fascinating, this history of wine corks may sound like a book only an oenophile could love, but Taber's zingy writing and juicy anecdotes make it a genuine page-turner, even for those who prefer wine coolers to wine lists. The first chapter alone is full of intriguing facts: for instance, wine was once sealed with a slick of olive oil, and the practice of tasting wine before pouring it "actually started as a way of making sure all the oil was gone." Cork, a structurally unique substance used for sealing bottles since the Roman Empire, replaced olive oil centuries ago, but cork is not a perfect solution to the vexing problem of protecting wine: between 3 and 5 percent is tainted with a noxious chemical compound that can ruin an otherwise perfect bottle. The debate about whether or not to continue using cork has torn through the multibillion dollar wine industry, pitting traditionalists against innovators, cork farmers against scientists: "Says Brian Croser, one of Australia's leading winemakers, 'It's scary how passionate people can be on this topic. Prejudice and extreme positions have taken over, and science has often gone out the window.'" If it seems strange to harbor such passion about cork, Taber, a respected wine journalist, will do much to change your mind.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
"Fascinating...This discussion not only is relevant to today's wine producers and enthusiasts but will continue to stimulate interest until the 'perfect' bottle closure is developed. Highly recommended, especially in wine-producing and -consuming areas."
- -- Library Journal (starred review)
"In 'To Cork or Not To Cork,' Mr. Taber does an able job of telling the story of the cork industry's early history, its rise to global monopoly status and the recent search for alternatives. "
-- Wall Street Journal
"'To Cork or Not To Cork' reads like a novel. While the book contains some scientific terminology and at times appears to be highly technical, even a non-scientist can understand it, and it's an easy and fascinating read."
-- Napa Valley Register
"No matter where you stand on the great debate over corks -- love 'em, hate 'em, or still undecided -- To Cork or Not to Cork: Tradition, Romance and the Battle for the Wine Bottle by George M. Taber, gives the subject a timely and thorough examination. Taber is a good storyteller and the book reads and flows easily."
-- Wine Spectator Online
"Taber is well-qualified to tell the story. He was the Time magazine correspondent on the scene in Paris for the 1976 blind tasting that proved American wines could not only hold their own but beat the best of the French. His 2005 book on the tasting, 'Judgment of Paris,' is the theme for two movies now in preproduction."
-- Chicago Tribune
About the Author
George M. Taber is the author of Judgment of Paris, the 2006 wine book of the year for Britain's Decanter magazine. His second book, To Cork or Not to Cork, won the Jane Grigson Award from the International Association of Culinary Professionals and was a finalist for the James Beard Foundation Award for best book on wine and spirits and the Andre Simon Award for best wine book. Before turning to writing wine books, Taber was a reporter and editor for Time.
Most helpful customer reviews
41 of 42 people found the following review helpful.
To Cork or Not to Cork--This is Quite a Question it turns out.
By David J. Gannon
In To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle George Taber reviews the car wreck that exists at the intersection where Art, Science, Commerce and Snobbery collide within the wine world. It is a tale of passion, technology, arrogance and stupidity run amuck. And it is a much more compelling and entertaining story than one might imagine.
The cork has always been an imperfect vehicle for the sealing of wine bottles. While many over the years attribute it's shortcomings to an inadequate seal of the bottle it is in fact the introduction of a chemical called tricholoroanisol (TCA) into the wine. This introduction results in a product that has all the aroma and taste of, as the author phrases it, "a moldy pile of damp cardboard". Wine connoisseurs for literally centuries have been seeking an acceptable replacement.
So, technology to the rescue in the 21st century? Perhaps not. As Taber points out there is reason to believe that "the perfect seal" may not be perfect. There is reason to believe that some air in the bottle provides for a better product over time, especially among the red wines. The cork's seal was sufficiently imperfect that small quantities of air do get introduced to the bottle over time. The replacement technologies--plastic "corks" and metal screw-off caps--do provide an essentially "perfect" seal. The result? What's know as "reduction', a process that yields a wine that tastes, as the author phrases it, "like sulfur infused rotten eggs".
Vast portions of the wine industry have rushed to the corner of one or the other technology. Australia has all but converted to the newer technologies. So have some of the highest end wineries in the US and (gulp) France. This has the natives in an uproar, mainly because the traditionalists--and the sommeliers of the world--view the destruction of the tableside wine presentation vignette as the surest sign that the apocalypse is indeed upon us. Tradition and snobbery, meet commerce and technology. The casual bystander should turn his eye from this grisly scene.
Where are things headed? It's possible cork may make a comeback. The cork world has finally removed it's blinders, trashed the arrogance and started to effect some much needed quality control processes that should improve the product. As is always the case these days, other outside voices are being heard, in the case the green movement that wants to preserve the cork forests of Europe and have gotten on the cork bandwagon in a big way.
I hope so. As this entertaining book comes to a close Taber seems to hope so as well. "In this world there are sounds that bring joy to all but the most jaded>" says Taber. Examples? "The purring of a kitten. The crack of a perfectly hit baseball. And the pop of a cork being pulled from a nice bottle of wine." There is no perfect technology Taber concludes and as a default, the rise of the sensory joy over commercial efficiency is something to be savors as much as any Pinot Noir.
10 of 10 people found the following review helpful.
Romancing the Cork
By Ron Saikowski
TO CORK OR NOT TO CORK outlines the history of how wine has been protected over the years utilizing wonderful stories of successes and failures in protecting the "nectar of the the gods." George Taber's historical perspectives bring light from various perspectives as to what has been used to preserve wine from the oxidizing air. Wine makers want to protect their wines and provide their buyers with the best wine possible. Customers want the romance of "poping that cork." The cork industry wants to preserve its business. Mr. Taber looks at these various perspectives and provides further alternatives, like ZORKS. This book reads well and is broken out in manageable chapters for reading. I highly recommend this book for any wine lover. It will definitely open a new perspective in wine appreciation. George Taber's expereinces in writing for a national magazine for many years plus his love for wine make this book enjoyable reading. The passion reads well in this book!
7 of 7 people found the following review helpful.
A good look at something too often overlooked
By Jeb
To Cork or Not to Cork is the book the wine industry - and the wine drinker - has needed for a long time. While I spent about five minutes looking into corks and screw caps, George Taber managed to research the facts on closures like a crime-scene investigator, examine them like a neurotic physicist, and yet write like an old friend telling you his engaging life story. Even if by the end of the book I still felt that jamming a piece of tree bark into the neck of a wine bottle ranks right up there with playing in the NFL without a helmet, George has helped me realize that the perfect - and perfectly preserved - bottle of wine is still a work in progress. It won't be forever, though, now that George has enlightened us all. Don't just buy the book; buy George a drink to say thanks.
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