corked


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cork up

1. Literally, to insert a cork into something, such as the opening of a bottle. A noun or pronoun can be used between "cork" and "up." There's still some wine in the bottle, so should we cork it up?
2. To become quiet. Typically used as an imperative. In this usage, the phrase is often "cork it up." Cork it up, kids—all the screaming is giving me a headache!
See also: cork, up

corked

Drunk. Do you remember last night at the bar at all? You were really corked.

corked up

Drunk. Do you remember last night at the bar at all? You were really corked up.
See also: corked, up

cork something up

 
1. Lit. to close and seal a bottle with a cork. I think we should cork this up and save it for later. Cork up the bottle for later.
2. Fig. to stop up one's mouth and be quiet. Cork it up and listen! Cork up your mouth!
See also: cork, up

corked (up)

and corky
mod. alcohol intoxicated. You’d be corked up, too, if you’d drunk as much as I have. Willie’s acting sort of corky.
See also: corked, up

corked

verb
References in periodicals archive ?
It may be corked and it may be being served at the wrong temperature.
Joanna Simon, Master of Wine and wine correspondent for a national newspaper, had a terrific battle with a wine waiter in a very posh London restaurant when she sent back a corked bottle of Champagne.
* Fed up with corked bottles, one Napa winemaker opts for a testing method that costs more per cork.
During a two-day training assignment in Puerto Rico, for instance, of 88 bottles he opened, only two were corked, and only one significantly.
Corked wines are caused by 2,4,6 Trichloroanisole (TCA for short).
In Ganau's own words, "The TF 99.9 process is based on the fact that the main compounds cited in literature as being responsible for the corked taste in wine are metabolite and catabolite results of certain varieties of mold.
"Simply by using the main physio-mechanical qualities and relative properties of cork, it is possible to extract many of the compounds often cited in literature concerning corked wine, from within the cork itself.
After that, ask the same consumer if they ever had a corked wine.
"Unfortunately wine writers are not statisticians and are giving a few corked bottles from a few small wineries the same weight as non-corked bottles from large wineries.
Project Quercus, as it was called, confirmed suspicions that "corked" wines were caused by TCA, a compound produced by a fungus within the corks themselves.
"A few years ago people were putting the percentage of corked wines at about 8%, says veteran wine writer Bob Thompson.
(It is interesting that in the case of TCA taint in plastic, it is apparently one of the free polymers in plastic which reacts with moisture and mold to produce a taste similar to 'corked' wine.
Since the cork has very little contact with the wine when shipped neck up, problems of corked wine are virtually eliminated.