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Paul B.

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Cork taint in wine should be a thing of the past

by Paul B. » Sun Oct 28, 2018 11:06 am

I can't quite understand why wineries continue to use those cheap particle corks these days, when screw cap closures are commonplace and have gone fully mainstream. Another corked wine yesterday: the bouquet struggled to be noticed in what was a wholly unnecessary death match between itself and the rank TCA. And—why? Wines meant for early consumption shouldn't be closed with particle corks. Even if taint isn't specifically limited to these corks (it can happen to solid ones too), at least a whole subset of wines would be saved from ruin if properly safeguarded.
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Robin Garr

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Re: Cork taint in wine should be a thing of the past

by Robin Garr » Sun Oct 28, 2018 2:16 pm

No kidding, Paul! When I see a wine under a particle cork, I assume a corner-cutting attitude, and it gives me little faith in the wine in the bottle.

The only possible gotcha is DIAM and other technical corks, which look like particle corks but have (almost?) entirely eliminated cork taint. I use the parentheses only because, while I have never personally found a corked wine under DIAM, I wonder if there's sufficient experience, or rigorous studies, to rule it out 100 percent.
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Paul Winalski

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Re: Cork taint in wine should be a thing of the past

by Paul Winalski » Mon Oct 29, 2018 2:08 pm

Amen, Paul. And the problem is, if anything, even worse with solid corks. I've had a distressing number of grands crus Burgundies, carefully cellared since their release in the 1990s, ruined by TCA.

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Oliver McCrum

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Re: Cork taint in wine should be a thing of the past

by Oliver McCrum » Thu Nov 01, 2018 1:50 am

I have opened hundreds of bottles closed with Diam without finding one corked bottle due to cork. I would prefer screw caps but given that my producers have to sell most of their wine in Italy it's pretty rare even now.

Non-Diam micro-agglomerated corks, on the other hand, are horrible. If a batch is corked, it's ALL corked.
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