The thrill of the cork pop –
If you would go by movie extravaganzas, love stories, and general promotion gimmicks, the most fabulous thrill in drinking wine is the hear the “pop” of the cork—meaning, of course, the champagne cork.
However, for every champagne cork that is popped, there are thousands of other corks—plain, ordinary corks for red wine, white wine, etc.—that need to be opened, not necessarily with any fanfare, but neatly and efficiently. Sometimes that may be a problem because of the corkscrew.
Corkscrews are simple instruments, usually not expensive. However, I have seen some very fancy brass corkscrews that attach to the table that cost several hundred dollars. In the older style of corkscrews, the most critical aspect is the worm. One type of worm looks very much like an auger, with a central solid-shaft core. This type tends to cut or pull through a hard cork and to break or crumble an old and fragile cork. The ideal worm on a corkscrew should have at least six spirals for a 2 ½ inch worm.
Many make the job of removing the cork very easy. One of these has a hollow needle that is inserted in the cork, and instead of pulling the cork, it is pushed out from the bottle by using compressed air. One very popular and easy to use is called the Rabbit. The Rabbit has been copied, and you can find several different version of the Rabbit. My favorite is a simple brass corkscrew that has a handle on both sides, and as you turn the corkscrew, the handles start to lift. Then when you pull
the cork, you push the handles down. The corkscrews I mentioned gives some leverage for the pull and make it less of a struggle to open the wine.