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!

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.

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!

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.

corked

verb

See corked up

References in periodicals archive ?

Fed up with corked bottles, one Napa winemaker opts for a testing method that costs more per cork.

Keeping corks free of contaminants: supplier techs sniff individual corks for high-value wines as work on automated TCA-screening systems continues

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.

Don't be fobbed off with corked wine

Because of his disgust with corked wines, Terrien was an early advocate of switching to synthetic.

And, while the goal for this trial was to protect the wine from becoming corked, the winery discovered some added consumer benefits of using synthetic cork; it didn't break or crumble into the wine and it could be more easily pulled from a bottle than a bark cork.

Committed to Protecting Its Wines, Acacia Switches to Synthetic Cork

Just what percentage of wine is corked is at the heart of the debate.

The perfect closure: getting closer

Corked wines are caused by 2,4,6 Trichloroanisole (TCA for short).

A perfect bottle?

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.

Sardinia corks

After that, ask the same consumer if they ever had a corked wine.

Tops

A few years ago people were putting the percentage of corked wines at about 8%, says veteran wine writer Bob Thompson.

The cork industry responds

Since the cork has very little contact with the wine when shipped neck up, problems of corked wine are virtually eliminated.

On the trail for cork

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