August Did You Know?

Did You Know?

Do you the difference between natural and synthetic corks?

Synthetic corks do efficiently prevent “cork taint,” the contamination that can occur in natural cork by a reaction caused by washing the cork with Chlorine, called Trichloroanisole (TCA). This results in a musty odor that is reminiscent of a moldy basement, damp cardboard or wet dog.  The other advantage of synthetic wine corks is that they are cheaper in price than real cork. On the other hand, synthetic corks do not expand or contract and therefore is inconsistent in maintaining a tight seal between cork and bottle, thus exposing the wine to oxidation.  Synthetic corks can be difficult to remove the longer you age the bottle and allow minimal amounts of oxygen in that help age the wine like natural cork does.

Natural cork is the method we use here at Mitchella. It is a renewable resource (it is false that there is a cork shortage); the trees are not cut down to be turned into corks. They are simply stripped of their bark that grows back. It is also recyclable. One of the biggest benefits of natural cork is its ability to “breathe.” Natural cork allows the slightest amounts of oxygen into the bottle helping the wine age at a slow rate.

Tasting Room Hours
Thursday - Monday
11:00 am - 4:30 pm
Contact Us
Mitchella Vineyard & Winery
2525 Mitchell Ranch Way
Paso Robles, CA 93466
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