There is something unmistakably ceremonial about opening a bottle of wine that contains a cork. Even romantic in its ritual, that many swear by. This visceral experience has helped cork retain its public persona but is the wine industry moving in another direction?
A key factor in the finished product of many wines is the age and type of the wood it is fermented or contained in before it is bottled. Winemakers often refer to the use of new oak, old oak or neutral oak. What are some of the differences?