Skip to Main Content (Press Enter) Toggle side nav

Tony Aspler's Cellar Book

Best Seller
Tony Aspler's Cellar Book by Tony Aspler
Hardcover $27.95
Oct 27, 2009 | ISBN 9780307357113

Also available from:

See All Formats (1) +
  • Oct 27, 2009 | ISBN 9780307357113

    Also available from:

  • Oct 27, 2009 | ISBN 9780307372710

    Available from:

Product Details

Praise

“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

Awards

Cuisine Canada Culinary Book Awards — Special Interest Category FINALIST 2010

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.

Be the first to know!
More from Tony Aspler and book picks sent right to your inbox
More from Tony Aspler and book picks sent right to your inbox
By clicking SIGN UP, I acknowledge that I have read and agree to Penguin Random House’s Privacy Policy and Terms of Use.
Dismiss
Thanks!
Something awesome is on its way.
Back to Top