You grow your vineyards organically, work in a classical and sensible way at the cellar and then age your wines for several years before bottling with the utmost care. The bottle finds its way to an enthusiastic customer’s cellar, is picked up for a special occasion, but upon opening you find that it has been ruined by TCA-cork taint! This is one of the most exasperating circumstances for both the wine drinker and the winegrower.


It is the main reason why many producers are changing over to screwcap closures or any other of the many alternatives available, made from glass or plastic – or even using crown caps. This being said, there are heartening news coming out of Portugal: producers of natural cork have found solutions to this dilemma.


The research and development departments of Portuguese cork companies have invested a great deal of time and energy (and quite a substantial financial investment) in search for ways to detect even the slightest traces of the chlorine compound 2,4,6 Trichloranisole by means of advanced technology, in order to eliminate contaminated corks before they can find their way into bottles.

They are even willing to guarantee their new natural corks.

Miguel Cabral

Miguel Cabral

Miguel Cabral, who is in charge of innovation and development with the world’s largest cork producer Amorim, will be on hand at Must–Fermenting Ideas to deliver an update on the current state of research and offer perspectives on the future of the wine-closure industry.

Will this herald a return to hearing the time-honoured pop of the cork, with its message of joyful anticipation? Or must we be content with the snap and crack as the tin of the screwcap is twisted?