astringent dark reds may require a year or two
to develop and smooth out.
Most wines are made by blending two or
more different varieties, and this important
test of the winemaker’s art occurs just before
bottling. The final wine may then be filtered
to remove any remaining microbes and haze,
and given a final dose of sulfur dioxide to
prevent microbial growth during storage. It
may also be pasteurized. This practice is not
limited to inexpensive wines. The Burgundy
wines of Louis Latour are flash-heated for 2–3
seconds at 165ºF/72ºC, a treatment that is said
not to have a detrimental effect on the wine’s
continuing flavor development.
Corks, Cork Taints, Corked Wine
Cork is the outer protective layer of an
evergreen oak, Quercus suber, that is
native to the western Mediterranean.
Where most tree bark is fibrous, cork is
composed of tiny air cells. Nearly 60% of