Capsule and cork
If it is not necessary to settling, the opening of the bottle is the initial step of wine service. For this purpose, we must remove the capsule that surrounds the stopper and then draw the cork itself. The capsule is generally manufactured as lead or tin, can also be found in aluminum and plastic. There is a tendency, particularly in the New World producing countries, to throw up the cap and the nozzle come glass bottle with a slight bulge on the neck, in such cases the cork is protected by a layer of wax.
The capsule should be cut just below the stopper. To do so, it uses the desencapsulador (small circular device with internal blades which involve the capsule), or a blade that usually accompanies the corkscrew, or even a knife. After the operation, clean up the neck with a paper napkin.
The removal of the cork should be made of the various types of corkscrews on the market. The system Screwpull with long spiral is known as the most efficient and works by turning the handle until the tip of the spiral is set in cork movement should continue until the traction completely extract the cork. The classic corkscrew lever is widely used and its spiral must have five complete turns sufficient to extract the cork without damaging higher capping the bottles of wine large.
The very old bottles with their corks that are in poor condition and may crumble using a corkscrew, should be opened with a "tenacious" overheated. The scissors tongs resembles grass which closes below the neck of the bottle, and should be heated until rubra used. Before, you must pass ice or a damp cloth on the neck in order to cause a thermal shock. The glass then part without leaving shards. This system is widely used to open up ports very aged.
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