David M. Bueker wrote:Shlomo R wrote:
That being said, perhaps artificial cork is the way to go, although the only artificial cork that I appreciated was the one Barry Saslove was using when he produced his kosher wines (I don't know if he is still using it).
Artificial corks (if you mean synthetics) are the absolute worst alternative. They have already shown that oxidation within the first 3 years or so is the likely results from synthetic corks.
David M. Bueker wrote: Yes this will limit my buying options, and some personal favorites will go by the wayside, but that's just something I will have to adjust to.
Tim York wrote:
David, I think that this is "cutting off your nose to spite your face" .
Daniel Rogov wrote:David, Hi....
Let me submit a series of observations and questions, those directed not only to you but to any who have a seemingly major problem with corked wines. The observations have not been backed up by firm data but seem to hold fairly consistently.
Observation 1: Depending largely on whom you read, American critics and sophisticated wine drinkers report anywhere from 5-12% of wines that have been tainted by TCA. European critics and sophisticated wine drinkers report anywhere from 1 - 3% of TCA tainted wines.
Question 1: Is it possible that American critics and wine drinkers are more sophisticated and more TCA sensitive than their European counterparts?
Observation 2: About five years ago Americans reported an enormous increase in the number of TCA tainted wines that they were finding. Europeans reported a very small increase.
Question 2: Is it at all possible that about five years ago, a new sub-sport developed in the USA, that of being the first and the best at spotting wines with TCA taint? And along with the hunting process, of reporting those wines in public as well as in private?
Observation 3: (a) Sensitivity to TCA varies enormously from person to person; many wine drinkers show a demonstrably low senstivity to TCA, (c) not all TCA contamination comes from corks and (d) a vast number of of wine lovers cannot accurately identify various wine faults.
Daniel Rogov wrote:Might we not save our revolutionary energy for more important moral issues?
Ken Schechet wrote:I'd like to throw another interesting point about cork taint on the table. Wines do not go from being perfect to smelling like old sweatsocks in one day. We're all talking about wines that have obvious cork taint, but I believe that we are drinking many wines that have been effected to some degree by TCA but are not yet obviously corked. They show as being not all they should be because they are on their way to being corked, but we don't realize that's why the wines are not exciting. I'll bet a lot of wines suffer from this effect.
Most wines are made to be consumed in a year or two. I don't see any reason why all of them shouldn't be in screwcaps.
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