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New Process to eliminate bad corks?

Craig Camp

By Craig Camp
in Wine

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docsconz

docsconz

Posted
Posted

Interesting article. Thanks. I am certainly all for getting rid of cork taint. :smile:

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

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Slow Food Saratoga Region - Co-Founder

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ctgm

ctgm

Posted
Posted (edited)
Bring me a screwcap, please.

As I have said in a previous I hate screw caps and am (an outdated) "traditionalist". BUT if this is the trouble that corks are going to go through then you may well be right (or at least plastic ones). Corks are already subjected to some treatments so subjecting it to even more can't really be good, can it?

Anyway, I am not sure why this debate really exists. If a consumer is not happy taking a chance with natural cork then they can drink something with a non-natural closure. They may miss out on some of their favourite wines but they have the choice.

Edited by ctgm (log)
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