The process of making cork is a tedious one. First, the cork oak forests in Portugal cannot have their bark stripped until the trees are twenty-five years old. After the first stripping, the trees can only be stripped once every nine years, and the cork is not suitable for wine bottle use until after the third stripping. This is a long and tedious process, and there is no way to speed up production. Due to the increased demand for cork, the prices are rising. This is where synthetic corks come in.
Synthetic Corks: A Response to Rising Demand
Vintners are constantly trying to improve their bottle closures to prevent TCA (cork taint) while also dealing with high cork prices. The synthetic cork first appeared in 1993, costing about seven cents each, while natural corks range from 13 to 75 cents. You would think that synthetic corks would dominate the market; however, they do not provide the tight seal that natural corks offer. As a result, synthetic corks are generally used for wines that are meant to be consumed within five years, due to their lack of a proper seal.
TCA, or trichloroanisole, results from the interaction of mold, chlorine, and phenols in cork. These chemicals are found in all plants. TCA produces a dark, moldy smell with a cardboard-like flavor—something that wineries fear greatly. Wines that develop TCA are often referred to as “corked” wines, and some wineries are losing thousands of cases due to this issue.
The screw cap is another closure option for vineyards. This type of cap is gaining popularity because it prevents both TCA and air from entering the bottle. However, there has not been much research on whether wines will age well under screw caps. The University of California at Davis is currently studying this topic. One criticism of the screw cap is that unscrewing the top takes away from the experience of drinking a bottle of wine.
Supreme Corq is the largest producer of synthetic corks in the world. They supply their corks to over 1,000 wineries in North and South America, as well as in South Africa, Australia, and New Zealand. Many top-quality wines are now being sealed with synthetic corks. These corks come in a variety of colors and styles, ranging from cow spots to purple and orange. Some wineries prefer their synthetic corks to have a more natural appearance, so you wouldn’t know it was synthetic unless you looked closely.
Supreme Corq’s corks are made from a high-quality, food-grade thermoplastic elastomer, which provides a TCA-free seal for wine bottles. Supreme Corq supplies synthetic corks to over 1,600 wineries in 32 different countries. The high-quality molds and food-grade materials used in production prevent microbial growth, ensuring that TCA is not a problem. These corks can even be printed with FDA-approved ink that doesn’t run off, allowing wineries to customize their closures.
Supreme Corq corks are recyclable and are designated as “other” or “number 7,” which refers to plastic types accepted by recyclers in areas with sufficient demand. The company has established recycling programs in these areas and also recycles its own scrap materials. In addition to bottle corks, these synthetic corks can be repurposed for crafts, keychains, and pencil erasers. They can also be used at home or in a tasting room to reseal a bottle, though it’s not recommended to reuse them on new bottles of wine. Another benefit of synthetic corks is that they do not alter the taste of the wine.
Consumers are curious about where the cork market will head in the future. Many home wine consumers find it unsettling that if they purchase cases of wine, one in twenty bottles may be tainted. About 5 percent of bottles are ruined by TCA, and if you happen to buy a 1985 Bordeaux with cork taint, the chances of getting a replacement are slim. This is particularly frustrating if you’ve been saving a specific bottle for a special occasion, only for it to be spoiled. Even if the bottle can be replaced, it’s rare to have a replacement on hand when you need it. If synthetic corks can prevent this issue, there may be a shift toward using them more widely, replacing natural corks.
Moreover, many consumers want wines that they can drink right away, without having to wait years for aging. This shift is encouraging some wineries to use both natural and synthetic corks in their bottles. Wineries such as Clos du Bois and Kendall-Jackson are already using synthetic corks in some of their wines.