I read that the high alcohol content in fortified wines & liquors etc. can damage the cork & therefore the bottles should be stored standing rather than close to horizontal like non-fortified wines. True?
Answer From Expert Roger Bohmrich MW
Alcohol is one chemical component of wine which may contribute to the gradual deterioration of a cork over time. This is true of standard table wine at lower strengths and fortified wines which may reach 20% ABV. The degradation of cork may be partially offset, and the resulting damage mitigated, by using a longer cork which is of higher quality and greater longevity. Damage to the cork occurs with all wines owing simply to the passage of time and contact with a liquid containing acids, alcohol and other constituents. The fortified wine most likely to be aged for a long period, sometimes many decades, is Vintage Port. There's no doubt that the corks of such Ports lose their resilience and often crumble when removed - but the same is true of other wine types if they are kept many years. Some fortifieds not intended for cellaring and many spirits are sealed with a T-shaped stopper cork, allowing the bottle to be opened and closed repeatedly as the beverage is consumed. These bottles are of course stored upright. Faced with a choice of a cork which dries out if the bottle is kept in a vertical position for years, exposing the wine to oxygen, and laying it down so that the cork is moist and well-seated in the neck, I would personally opt for the latter - even if the cork eventually deteriorates. It is also vital to pay attention to storage conditions and carefully regulate temperature, humidity, light and vibration in a long-term cellar whatever the wine style.
