WHAT TO DO WITH THE CORK WHEN YOUR SERVER PRESENTS IT
It’s all going so well. You Yelped the place and it has the right amount of stars and positive reviews. You hear it has a stellar wine list and although you are not a connoisseur, you are confident that the staff will be ready and willing to guide you through the selection process without making you look like a fool in front of your date. They do and you’re off on your culinary journey with a nice bottle of wine. The conversation is stimulating, the vibe is right and you can’t wait to swirl and sip. The server arrives with your bottle and presents it. You nod your approval while you and your companion smile at each other as the cork is stabbed and extracted with that age old quiet pop. Ah… what a wonderful sound.
But before your server offers you the first sip, a well known ritual confirming that the wine will be enjoyable, something happens that derails the mood. You are presented with the cork. What do you do now? Do you take it and smell it? Lick it? Hold it up to the light, admiring something you could care less about? Should you care about it at all? A slight trickle of sweat runs down the nape of your neck as you take the cork and examine it for reasons unknown while your server waits patiently and your dining companion looks on. The flow of the night has been interrupted by the small ritual filled with mystery and anxiety. What is this all about?
Presenting the cork to a customer has some historical online casino connections. Back in the day, around the 1800’s when glass bottles started to become the norm, wine cellars were naturally cold and humid which meant that over time there was the possibility that the wine label would deteriorate. With a deteriorated label the label alone could not confirm to a diner that the bottle in front of them was indeed the bottle they ordered. So to solve this problem winemakers began branding their logo into the corks to ensure association.
This problem of wine labels going bad was also an incentive for shady business owners. After the 1855 classification of Bordeaux, certain chateaux were in high demand. If a paper label of a sought after bottle from a particular winemaker was worn away or torn beyond recognition and the cork was not branded, low life proprietors could just tell the customer it was said bottle and the customer was none the wiser. This kind of dupe would also occur on the distribution side, where criminals would make faux Lafite and label it as the chateaux. An honest business owner would then be the victim. Presenting a branded cork made certain that that bottle came from the right place. And it really ends there.
Article Source: vinepair