gup502
577
Cork taint is a pain in bu__!
Contamination can take place at the cleaning process as you mentioned. The tree bark harvested needs to be seasoned and if the cleaning is not done properly, TCA will lead to cork taint. But bottles if not sanitized properly before bottling can also lead to cork taint as research has shown. There are many different grades of corks, too. The more expensive one is likely to offer a guarantee to winery that there is no cork taint. For people who do not understand it, they might blame it on the winery. At a certain point, it is true that the winery is still responsible as better quality cork could have been chosen. That then leads to the pricing question.
Screw cap is very popular in the New world. It also has its drawbacks. There is no cork taint, storing white e.g. Chardonnay for an extended period of time rubbery taste may be detected. This has been reported by researchers.
But I must say your way of handling it in a restaurant is quite smart!
Corked wine. Why does it happen. Wine 101.
I am sure this is a subject that has been discussed many times. But recently I had two bottles form the same case, stored the same way, one corked the other not. This got me thinking it was time to share the pleasure. First we all know corked wine is a fa...
It seems the key is to always order more than one bottle of wine
That way you are safe. I've found it's a dangerous habit though, especially dinners at home. If we are opening old bottles, from our cellars or from friends, we always have a "reserve bottle" standing by in case of corkage or other problems. The fact is t...
+1 'cork' or no 'cork' (we should actually call it fungi or something like that)
One always needs back up bottles Always.
Knock on wood-I've only ever experienced a "corked" bottle once.
It was at a restaurant. Unfortunately, it was our second bottle (for two) and it was only after some healthy swigs that we realized a problem. I didn't send it back as I felt bad about how much was missing from the bottle! Having said all that, I am fine ...
It is not often that I send a bottle back. But I have no qualms doing it.
I am sure to confirm my suspicions with others at the table. At home if there are no guests I usually set it aside and hope that the next day it will improve but mostly it does not. The new technologies plastic and screw to top seem to perform well. I jus...
Cork taint is a pain in bu__!
Contamination can take place at the cleaning process as you mentioned. The tree bark harvested needs to be seasoned and if the cleaning is not done properly, TCA will lead to cork taint. But bottles if not sanitized properly before bottling can also lead ...
You are very correct, lesser wine potentially have a high "corked" rate.
The competition is there with lesser wines trying to get corks to make their wine appear of a higher quality. The big guys are competing for those same corks. I have a feeling that the cork resources are not endless. But I think screw caps are becoming mo...
It's a great pity
that these situations happen all too often,albeit less now with the vineyards who are more selective in their cork , the prevalence of cork tainted wine used to be about 10% ,marring great enjoyment of a choice ,the situation has improved since the last f...
I am sorry to hear that a birthday bottle suffered the wrath of a tainted cork.
I take every"corked" occasion to let my guest smell the cork and taste the wine to commit the taste to memory. Once you are familiar with it it is much easier to judge. It really is black and white. The question is whether or not to tolerate the wine but ...
Indeed
And as you said DO NOT conclude anything on the smell only!!! I have made, many moons...eh bottles.. ago, the mistake of emptying a bottle in the sink because of the very clear cork smell. The taste was a little bit off too (I thought) but the mind can fo...
You never know what surprise you will have. Always good to wait before dumping.
But in a restaurant that is a different time constraint. HAGWE Bill
Great report Bill
For mature wines I find approximately 1 out of 20 are corked. Would be interested in your experience. I think I have a fairly low tolerance, but when at a restaurant always confirm with the sommelier. I've had higher percentages, but usually from shipment...
I am not sure about the frequency but i agree it is more often than one may think.
As far as the variation in taste within a case it is always possible along the way an individual bottle could be affected differently by temperature, moist, vibrations etc that could affect the chemical balance of individual bottles.
Cork rot is a serious problem...
I spoke with some wine industry professionals and they state a substantial percentage of wine is lost due to bad corks or corks that rot. Some estimate that as many as 4-5% (that's a huge percentage, one out of every 20-25 bottles) of all corks produced a...