The Mighty Cork: Put a Cork in It

Put a Cork in It examines the sustainable cork enclosure.

My Feature in Full Pour:

‘Put A Cork In It’

by L.M. Archer

Natural, sustainable, renewable, recyclable – there’s a lot to love about the might cork.

Put a Cork in It examines the sustainable cork enclosure.

As a writer, I’m committed to covering sustainability as part of my regular beat.

I do so because I consider wine the canary in the coal mine of climate change – an ‘indicator industry’ upon which so many other industries depend.

Last year marked the hottest temperatures on earth to date. Time is running out.

To that end, I’m sharing my feature about sustainable cork enclosures,  originally published in Full Pour Magazine:

Currently, it’s estimated that cork accounts for seven out of ten wine bottle closures worldwide. However, as climate change heats up, those figures may increase, as unlike screw tops and plastic, cork offers sustainability-conscious consumers a completely natural, renewable, recyclable and reusable clo- sure option.

CORK 101

Cork derives from the bark of cork oak, an evergreen tree dating back approximately 40–45 million years, though some scholars argue that it could be closer to 60 million. Over time, cork trees developed armor-like bark and a unique, dual rooted system, combining deep roots with surface-level radial roots.

Consequently, cork oak thrives in sandy, low-precipitation regions. Native cork trees predominate in Portugal and Spain, but also grow in France, Italy, Greece, Tunisia, Algeria and Morocco. Non-native cork can be found in California, Chile and Australia.

HARVESTING

Typically, cork oaks live 150–200 years. Stringent regulations prevent the harvest of a cork tree until around its 25th year, when it achieves a required height-to- circumference ratio. Subsequent harvests occur every nine to twelve years.

READ MORE HERE.

 

I’m delighted to share this article on sustainable cork with those of you not yet subscribed to the print edition of Full Pour Magazine.

(Originally published in the Fall 2023 issue of Full Pour Magazine, available online and at book stores nationwide.)

Find more of my work showcasing sustainability here.

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