EAT SLEEP WINE REPEAT: A wine podcast
Arts:Food
To download the transcript CLICK HERE
This is part two with Carlos de Jesus from Amorim. Now we are continuing our journey into the wonderful sustainable world of cork production. This episode, you're gonna learn about the species of tree, the percentage of cork trees in Portugal compared to the rest of the Southern Iberian peninsula. You'll learn about some incredible investment that Amorim’s done to speed up the time in which the tree bark can in fact be used and we will touch on how long is normal to wait for a tree to be ready. By the end of the episode, you're gonna know how old these trees tend to get and how to actually harvest the bark. The incredibly long process of turning that bark into a cork stopper, then there is a common misconception of how oxygen is transmitted through the cork. So, Carlos will do some debunking and then right at the end you're gonna learn how to check the quality of your cork and to know that it is in good condition.
If you want to skip ahead:
2.44: The species of cork tree
3.57: Where in Portugal are the cork oak trees found
6.41: Who owns the cork oak tree forests and how long it takes for an oak tree to be ready to have it’s bark used for cork production
7.58: Amorim investment plans to speed up tree development
11.11: How old cork oak tree lives to
12.42: How to harvest the bark from the tree
15.05: Sustainability story for the people
20.16: How oxygen ACTUALLY gets into the wine inside the bottle – the truth
22.22: The advantage of natural cork over screwcap
27.07: The different types of corks at Amorim and their prices
28.51: How does the plank of bark get turned into a cylinder cork?
34.59: How do you check that your cork is in good condition?
And if the podcast isn't enough....
Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat or on email: janina@eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
Unfiltered Filler 08 Franschhoek Focus
Unfiltered Ep 22 Furmint, Frappato & Bastarda from Fine Wine To Me with Csaba Toth
Unfiltered Ep 21 The Barolo Boys and The Barolo Bitches
Unfiltered Ep 20 We have no system with Napa
Unfiltered Filler 07 Taking out the Sulphates with Üllo
Unfiltered Filler 06 Talking Gusbourne English Sparkling with Charlie Holland
Unfiltered Filler 05 A little touch on Greece
Unfiltered Ep 19 All this things Uruguay with Gabriela Zimmer
Unfiltered Filler 04 There something about Hungry
Unfiltered Ep 18 With Champagne Charlie
Unfiltered Filler 03 Wine education week with Lucy Stevenson and some Sherry
Unfiltered Ep 17 The future of Fine wine with Pauline Vicard
Unfiltered Filler 02 New Grapes in Bordeaux
Unfiltered Ep 16 Tempranillo and code names with "H" from Wapping Wines
Unfiltered Ep 15 Sangiovese and a mouth full of sausage with Sara Bachiorri
Unfiltered Ep 14 "here's looking at you kid" with Rafeal Cabezas-Castro of Paladar
Unfiltered Ep 13 That Old Riesling with "London Wine Girl"
Unfiltered Filler 01 environment and Sea Change wine.
Unfiltered Ep 12 Make Wine Great Again
Unfiltered Ep 11 Some Skin Contact
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
Gastropod
Walk-In Talk Podcast
Frankenstein
Grimms’ Fairy Tales
Christopher Kimball’s Milk Street Radio
The Recipe with Kenji and Deb