I ran into a corked wine in Rome last week. It never occurred to me before that I needed to know how to say "corked" in Italian. The best I could do was say "questa bottiglia non e buona. In Inglese, e 'corked'."
It worked OK, and the wine was replaced without a problem, but for future refernce, can someone help? What's the word for "corked," and what should I have said?
That's a good question. I've heard someone say "Sa di tappo" meaning "it tastes like cork", but I don't think that's particularly technical.
Also, why do italians both say "sughero" and "tappo" for cork? I guess the former comes from the latin "suber" but I don't know about "tappo".
Mike Tomassi would know. :)
Marcello
Well, yes, I would. "sughero" is the cork material, "tappo" is the actual stopper. In english one uses the same word for both...
Mike
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It isn't even accurate. A corked wine doesn't taste like cork.
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Thanks, but can you also help with how to say "corked"?
I don't know about Italian, but in Spanish it's "Sammy Sosa".
Oops, wrong newsgroup...
-- Robert
Is neither technical nor accurate, but "sa di tappo" is the idiom we use to describe a bottle with TCA. It doesn't really taste like cork, but you can smell a light (or strong) cork flavour.
Bye
Flavio
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cork,
There's no arguing with idioms. If that's the way it's said, then that's the way to say it. Thanks very much.
"flavmeister" ha scritto
I agree. 'Questa bottiglia sa di tappo' is a good translation for 'This bottle is corked'.
Ciao Cesare
I wish you won't need! :-)
Flavio
Which would be the same in English technically. If you said to someone, who is not "wine literate", that "this wine is corked" they would assume that you meant that it had a cork in it as opposed to a screw cap which is, in and of itself humerous because if it had a screw cap it wouldn't have a cork and there's a strong likeyhood that it wouldn't have TCA taint! Bi!!
Just a lower probability of being corked. A non negligible part of TCA contaminations start in the barrels, in the treated wooden beams of the cellar, and in all kinds of places. Corks are not the only explanation.
I have tasted wines with Supreme-Corq synthetic stoppers that were ... corked.
Mike
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