‘Cork taint’ a concern? Screw caps lack that special “pop?” Zork to the rescue!

It’s not a flashback to one of the first interactive computer games. It’s not some MIT hacker talking about an unfinished program. And it’s most definitely not a new way to refer to someone as a dork. No, the Zork is a zippy little non-cork that – what? Gasp! – outperforms our beloved wine corks.

For ages, we have associated screw caps with some of the worst wines out there. Because for even longer ages, really good wines were “corked.” No surprise, we grew to relish the gentle poofy “pop” as we painstakingly freed corks from their tight homes. Unfortunately, despite cork’s original, seemingly perfect use as a wine closure, it has also been the scapegoat for bad wine, whether it suffers from “cork taint” or oxidation. Even synthetic corks have gotten a bad rap as wines can outlast them, making them useless in any vintage that can stand or requires aging. Thus, the screw cap has had a revival as we now know, and many great wines have given in to the Stelvin screw cap. In fact, in New Zealand, since the 1990s, it’s been the leading winemaking country to convert.

We miss our pop

So, now on the scene is the Zork, which looks very similar to a champagne cork, in that it’s pulled up by hand, dispensing with any fancy corkscrew. It’s 100 percent recyclable, and it’s reusable. A special button on top helps shrink the rubbery gasket for reported easy reinsertion. A rip tab provides additional sealing power, so wines stay better preserved. Obviously, a more expensive sealer than corks or screw tops, this is something you will likely find on mid-grade wines at a minimum. Some folks do predict that in the long run the Zork is likely to be everywhere, except the very, very best wines that…of course, will still use dear old cork. But the good news is that Zork is here! Wines have begun to embrace this Australian invention, and thankfully, the wines again have their “pop” and are as good as their Zork!

Just a sampling…

Want to check out the Zork with a lovely wine to boot, then here are a few California Zorky offerings at Hinsdale Cellars:

Hey Mambo Sultry Red. This red blend of Syrah, Barbera, Zinfandel, Petite Sirah, Malbec, and Alicante Bouchet grapes can stand up to flavorful, robust foods. Full and fleshy, it is ruby red with aromas of black cherry jam, tobacco barn and sweet leather. Its boysenberry and cassis flavors are accented with firm tannins that bring forth mulling spices and black pepper with a “supple, silky finish.”

Leese Fitch Merlot and Cabernet. Think chocolate-covered berries when you think of this Merlot. This crimson-colored wine has intense dark chocolate aromas, underscored by ripe huckleberry with a hint of cassis. The flavor reminds one of dark berries and cherries with a white pepper spice finish. The deep ruby Cabernet is more reminiscent of homey berry cobbler, cappuccino, even chocolate-covered mints, currants and fig cake.

Obviously, a complex wine, this Cab is perfect for hearty fare, ready to be paired with your best steaks and game.

Moobuzz Pinot Noir. A wine good on its own or alongside an elegant roast leg of lamb, this Pinot is a light garnet color and perfect for spring. Its nose has notes of rose hips, clove and raspberry jam, and its sour cherry and plum flavors are enhanced by its fleshy texture and good intensity.

Ivy F. Kupec