Stephen talks to Kendall Harris about wine closures

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“We can put a man on the moon but we haven’t yet worked out how to close a bottle of wine properly” sums it up. The jury is still out on this subject, even though we’ve been making wine for thousands of years. Here Stephen talks to TV journalist and wine blogger Kendall Harris (Wine2Three) about 5 different wine closures.

In the video, Stephen refers to TCA as being a bacteria, but he should have probably used the word ‘compound’. He doesn’t always think straight when under pressure. TCA in cork (or its transfer by other means) into wine is complex, but mostly results when naturally-occurring airborne fungi are presented with chlorophenol compounds, which they then convert into chlorinated anisole derivatives. Read more about cork taint on Wikipedia.

Stephen Cronk
The author: Stephen Cronk

I became captivated with the world of wine whilst on a visit to the Barossa Valley during my gap year in Australia. I went on to join a London wine merchant and studied wine for several years before starting my own wine business at 24. I sold the business aged 30 and went into Telecoms for 15 years, during which time I began cooking up the plan to create Mirabeau.

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