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Tony Aspler’s Cellar Book

Hardcover $27.95

Oct 27, 2009 | 352 Pages

Ebook $14.99

Oct 27, 2009

  • Hardcover $27.95

    Oct 27, 2009 | 352 Pages

  • Ebook $14.99

    Oct 27, 2009

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Cuisine Canada Culinary Book Awards — Special Interest Category FINALIST 2010


“Tony has a profound understanding of our wine industry, a meticulous eye for detail and a clarity of thought that translates beautifully onto the page.”
— Natalie MacLean

“Tony writes about wine with love, warmth, knowledge and a sense of humour. Enjoy.”
— Bonnie Stern

Author Essay

Wine spoilage can be due to a number of factors: a tainted cork, storage in an overheated area, oxidation through an ill-fitting cork or simply poor winemaking. But inevitably it’s the cork that gets the blame. A compound called TCA (2,4,6-trichloroanisole) — which gives the stinky odour and flavour to “corked” wines — is one of the most powerful spoiling agents in the world. It is said that one teaspoonful could taint the entire annual wine production of the United States. Even a neophyte wine drinker can detect cork taint in as minute a quantity as five parts per trillion. The problem has been traced to the chlorine that is used to bleach and clean the corks punched out of the bark of cork trees. The chlorine lodges in the pores of the cork, and if any residual mould is left after the cleaning process the two components interact with the wine to create TCA.

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