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Opening of a bottle



Manufacturers of various marks of wine torture to involve buyers not only quality of a drink, but also the original form of a bottle, a bright label or a capsule - a cover covering a neck. In the Middle Ages it make of lead and filled in with sealing wax. As this chemical element is harmful enough to a human body, cases of a poisoning with wine therefore were not rare. Now capsules do of a foil or plastic. To remove a cover it is possible completely or to cut off only their top part by means of a special wine knife.


Then it is necessary to uncork a bottle. A stopper make of a pith tree which grows around Mediterranean sea. The largest manufacturer of stoppers - Portugal - about 50 % of the market, follows it Italy, Spain, Morocco. The thickness of a bark necessary for manufacture of stoppers is increased by a tree about 50 years. At first a bark dry within several months, then 1 - 2 hours boil to kill microorganisms living in her, to lower level of tannins and to raise elasticity of a material. After its secondary drying cut on the sizes of bottles, and of a waste do the pressed stoppers intended for closing the bottles with inexpensive or a sparkling wine.


Open a bottle a corkscrew, watching that not to screw up a stopper through, differently stopper slices can get to wine. It does not render any influence on its quality, except the aesthetic moment. Opening of Champagne and sparkling drinks - the whole science. Before opening the bottle it's impossible to shake up a bottle and is recommended to cool. So carbonic gas becomes less aggressive. Having removed a foil and a metal skeleton which is called "muzle", the stopper itself starts to creep out, it is necessary to adhere it with a hand and to incline a bottle under 45 °. The cooled bottle is covered by condensate droplets, therefore it usually turn in a napkin. If the stopper independently does not leave, is recommended to take a neck under a stream of warm water.


See also Wine Giving


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