posted on Jan, 12 2014 @ 08:15 PM
Very classy. I'm impressed. Just stick a bottle of "nice" wine in a well-worn leather shoe and pound it on the nearest rock or brick wall for ten
seconds or so. It sounds so appetizing having your wine thoroughly mixed and shaken up prior to pouring. This makes sure any residue at the bottom of
the bottle is thoroughly mixed with the liquid. It's not as if you are going to decant it or let it breathe a while first--such old-fashioned
traditions have no place in modern oenology. Your guests will marvel at your ingenuity.
Even in this day of twist-off tops I can't imagine being without a corkscrew. One has taken up permanent residence in my travel bag, so really,
there's no excuse not to have one. Be that as it may, I guess some people are just careless, thus the necessity of finding a brick wall to pound
But indulge me. I'm curious as to how this works, exactly. I'm just unsure about the laws of physics here. At first glance it would appear that
knocking a bottle against a wall bottom first would tend to drive the cork INTO the bottle, not out of it. The reason for this is that the cork is
held in place by friction resulting from the expansion of the cork as it is placed in the neck of the bottle. Observe any corking tool, large or
small, to see how the cork is "squished" before being shoved into the neck of the bottle. The cork is further entrenched when the wine is stored on
its side, assuring the cork remains wet and will expand even more.
Now, as the bottle is driven into the wall it suddenly stops. All momentum stops, but the cork, by virtue of not being actually attached to the glass
of the neck, would tend to keep moving toward the wall. The first few whacks act to break the cork loose from its entrenched position. The later few
whacks would drive the cork TOWARD THE WALL, not away from it, therefore INTO the bottle, not out of it.
Obviously, the demonstration proves the opposite happens. The question is, why is that? My theory is thus:
ALL wine is produced by the replacement of sugar with alcohol caused by yeast which ferments and "makes the change" in the grape mixture. Most all
of this process takes place prior to bottling. In fact, if you make your own wine, you can see this happening first in the tub, then in the carboy as
the bubbles pass through to the atmosphere via your airlock. When the process is finished and there are few to no bubbles, the wine is ready for
bottling. That is done and the wine is aged for a given amount of time, this being much more important for reds than whites. Either way, if you drink
wine before its time it is considered "young," just not quite ready for the enjoyable sip.
But has the fermentation step entirely finished? Indeed, many wines have an effervescence that would suggest not. Badger Mountain(r) Riesling, for
example, not only has a slight "smoky" flavor, but also a noticeable "twang" of effervescence--certainly nowhere near your average Diet Pepsi, but
you can still detect it ever-so-slightly. Champagne, of course, has this essence in spades by intention. This would suggest that all wine has a small
amount of carbonation in the wine itself. Now consider this fact as the bottle is whacked against the stone wall. What would happen?
Your wine is unmercifully shaken up as no wine ever should be. This causes the carbonation to rise to the surface. A bottle of champagne thus treated
would explode its top, would it not? That's why its plastic cork is firmly implanted and held in place by a wire mesh. So do the same thing with a
more stately bottle of wine and what would happen? The cork would be pushed OUTWARD by the pressure of the escaped carbonation, allowing you to remove
it by hand.
Of course, you have fundamentally altered the wine, if not destroyed it, in the process, and its proximity to shoe leather is bound to leave a sour
taste. I mean, why not go lick your host's feet?
The bottom line is that this is a fundamentally lower-class thing to do to fine wine, and the lower classes only drink fortified Mad Dog or Ripple
anyway, and they have screw tops, so the point is moot.
And shame on you for thinking this is somehow an innovative thing to do. Actually, it is revolting.