Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of ...
When we think of cork, we might simply think of wine bottle stoppers. But the material, which has been used for thousands of years in various applications, is finding contemporary expression in a new ...
As the cork dries out, the seal between the bottle and the cork loosens up and the wine oxidizes faster, changing its aromas. It can also absorb flavors and perfumes of other foods," he says.