‘Cork: the poor relation of sparkling wines?’
As part of the 4th Sparkling Wine Forum in Reims, DIAM Bouchage joined forces with Professor Thomas Karbowiak from the Institut Agro in Dijon to present a talk on the topic of gas transfer and corking. Alain Schmitt, DIAM Bouchage’s Director for the Grand Est region, reflected on this presentation.
Alain Schmitt is Director for the East and Champagne at DIAM Bouchage, Export Manager for Switzerland, and also heads up the oenology division. Alain Schmitt is also continuing his role as Co-Chair of the Alsace region’s association of French oenologists for a fifth consecutive year.
DIAM Bouchage designs and markets patented corks for all types of wine; its two flagship products are the DIAM range for still wines and MYTIK DIAM for sparkling wines. “Our aim is to contribute to scientific knowledge in the world of sparkling wine in order to help all stakeholders make progress across the board. ” The aim of the scientific research, which formed the basis of the presentation given at this year’s Sparkling Wine Forum, is to demonstrate what happens inside a cork when the wine is sealed and to compare DIAM’s technological corks with more traditional ones.
How can you recognise a good cork?
Weakened by the current crisis, the wine industry is experiencing a slowdown in growth. Conversely, the cork and closure sector is enjoying one of its strongest growth periods in the last twenty years or so. This is due to the need for high-performance closures on bottles of sparkling wine to prevent loss of effervescence and ensure end-customer satisfaction. “If your cork does not perform well over time, nor remain organoleptically neutral, you risk encountering problems that will become more pronounced as time goes on,” explains Alain Schmitt.
According to Alain Schmitt, the first characteristic of a good cork is the absence of the notorious ‘cork taint’ when tasting the wine. This taint has long been a problem in the corking industry as it alters the true flavour of the wine being tasted. To remedy this, the MYTIK DIAM range of high-tech corks for sparkling wines is guaranteed to be 100% free from cork taint. “We maintain that DIAMANT technology is the most effective on the market for addressing this problem.” A good cork must therefore be organoleptically neutral, which is not the case with traditional corks.
The second key factor in ensuring a cork is effective today is the control of gas transfer. The cork must be as impermeable as possible to prevent wines from oxidising due to the presence of oxygen passing through the cork. DIAM has patented the LiOX technique, which removes more than 50 per cent of the oxygen contained within a cork and allows for a much more uniform gas transfer during oxidative stress.
Furthermore, the observatory set up by the Comité Champagne states that only 53 per cent of traditional disc-shaped corks return to their ‘mushroom’ shape after uncorking. However, a good-quality cork must always return to its ‘mushroom’ shape.
Criteria for selecting a cork
A good cork must therefore be flavourless and prevent the wine from oxidising. However, different producers also have other selection criteria. “Nowadays, our customers are absolutely determined to have identical bottles within the same vintage, which isn’t possible with a traditional cork.” According to Alain Schmitt, winemakers have raised their standards and are increasingly seeking to reduce sulphites in their wines, whilst at the same time wanting a wine that doesn’t oxidise. “Overall, what winemakers want is a high-performance cork that is, if possible, eco-friendly.” Alain Schmitt explains that the MYTIK DIAM cork is made from 95 per cent cork, making it largely bio-based. DIAM Bouchage is currently working on a new range of bio-based corks using plant-based binders, called MYTIK DIAM ORIGINS. Furthermore, it is also important for producers to work with products of French origin. In this field, DIAM Bouchage, as a French company, is the industry leader – number one in France and number two worldwide in technological corks.
Since the launch of the MYTIK DIAM 10 cork in 2018, made from 100% French cork, it is now the best-performing cork on the market in terms of mechanical properties. The aim is to promote French cork production.
In terms of the potential cost of high-tech corks for producers, DIAM offers corks that are affordable for all, but they work primarily with some of the largest champagne houses in terms of both reputation and volume. For these houses, the priority remains the tasting experience and the performance of the cork. Furthermore, the company enjoys the trust of producers, who have no hesitation in placing orders with them. “We’re number one in Champagne, and today one in every four bottles is sealed with a DIAM or MYTIK DIAM cork.” This is thanks to the quality guarantee associated with the DIAM name. Furthermore, the wide range offered by the company allows producers to tailor the corks they use to the different types of cuvées they produce.