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Ep 119: Everything you need to know about Cork Oak Forests with Carlos de Jesus, Head of Marketing and Communication at Amorim Cork (Part 2)
To download the transcript CLICK HERE
This is part two with Carlos de Jesus from Amorim. Now we are continuing our journey into the wonderful sustainable world of cork production. This episode, you're gonna learn about the species of tree, the percentage of cork trees in Portugal compared to the rest of the Southern Iberian peninsula. You'll learn about some incredible investment that Amorim’s done to speed up the time in which the tree bark can in fact be used and we will touch on how long is normal to wait for a tree to be ready. By the end of the episode, you're gonna know how old these trees tend to get and how to actually harvest the bark. The incredibly long process of turning that bark into a cork stopper, then there is a common misconception of how oxygen is transmitted through the cork. So, Carlos will do some debunking and then right at the end you're gonna learn how to check the quality of your cork and to know that it is in good condition.
If you want to skip ahead:
2.44: The species of cork tree
3.57: Where in Portugal are the cork oak trees found
6.41: Who owns the cork oak tree forests and how long it takes for an oak tree to be ready to have it’s bark used for cork production
7.58: Amorim investment plans to speed up tree development
11.11: How old cork oak tree lives to
12.42: How to harvest the bark from the tree
15.05: Sustainability story for the people
20.16: How oxygen ACTUALLY gets into the wine inside the bottle – the truth
22.22: The advantage of natural cork over screwcap
27.07: The different types of corks at Amorim and their prices
28.51: How does the plank of bark get turned into a cylinder cork?
34.59: How do you check that your cork is in good condition?
And if the podcast isn't enough....
Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected]
Until next time, Cheers to you!
View all episodes
By Janina Doyle
4.4
1414 ratings
To download the transcript CLICK HERE
This is part two with Carlos de Jesus from Amorim. Now we are continuing our journey into the wonderful sustainable world of cork production. This episode, you're gonna learn about the species of tree, the percentage of cork trees in Portugal compared to the rest of the Southern Iberian peninsula. You'll learn about some incredible investment that Amorim’s done to speed up the time in which the tree bark can in fact be used and we will touch on how long is normal to wait for a tree to be ready. By the end of the episode, you're gonna know how old these trees tend to get and how to actually harvest the bark. The incredibly long process of turning that bark into a cork stopper, then there is a common misconception of how oxygen is transmitted through the cork. So, Carlos will do some debunking and then right at the end you're gonna learn how to check the quality of your cork and to know that it is in good condition.
If you want to skip ahead:
2.44: The species of cork tree
3.57: Where in Portugal are the cork oak trees found
6.41: Who owns the cork oak tree forests and how long it takes for an oak tree to be ready to have it’s bark used for cork production
7.58: Amorim investment plans to speed up tree development
11.11: How old cork oak tree lives to
12.42: How to harvest the bark from the tree
15.05: Sustainability story for the people
20.16: How oxygen ACTUALLY gets into the wine inside the bottle – the truth
22.22: The advantage of natural cork over screwcap
27.07: The different types of corks at Amorim and their prices
28.51: How does the plank of bark get turned into a cylinder cork?
34.59: How do you check that your cork is in good condition?
And if the podcast isn't enough....
Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected]
Until next time, Cheers to you!
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