Corked wines

[Scoop]

Perhaps I'm just on an unlucky streak, but lately I've experienced an alarming increase in corked wines. Most of these bottles came from abroad (Loire, Stellenbosch, Rioja), however, where openness to the new synthetic cork technologies is probably much lower than in the US.

With that, 1) are any of you having the same problem with corked bottles; 2)are synthetic corks the answer,particularly as regards cellaring long-lived wines; and 3)is there any hope of convincing "Old World" producer to accept,over time, new materials?

Cheers,

CM

[Thomas]

1. 3 to 5 percent spoilage from tainted corks is the expected average.

2. Synthetics are the answer, for now (as in a previous rant on this subject, I favor screw caps, but I am in the overwhelming minority of those who think the tradition of popping the cork has little to do with consuming wine).

3. The Old World is called that for a reason!

[Tabby]

I've been incredibly lucky as regards corked bottles of wine. I would estimate that out of every 100 bottles I taste, only 3 or 4 are corked. I don't believe my tolerance to "corkiness" is any greater than the next person's....

As to synthetic corks, I just don't like 'em...not only for aesthetic reasons, also because this style of cork will not re-stopper an open bottle - struggle as I might!!

Foodie, I believe you ARE in the minority! [img]http://www.wines.com/ubb/wink.gif[/img] I love the sound of a popping cork. [img]http://www.wines.com/ubb/smile.gif[/img]

[Tabby]

Foodie: I thought the average was more like 10%??

[n144mann]

that is a highly debated figure. We had a good discussion on corked wines on here a while back Tabby.....If you look back through the past posts, you should be able to find it. I can't remember for sure, but I think it was in the novice section.

Nancy

[Thomas]

10 % loss of product would render the wine business (or any other) obsolete; I cannot believe it an accurate figure.

Tabby, what do you seek in a wine: the sound of the cork or the taste of the wine?

[Tabby]

Well, I'm relying on my creaky memory....on second thoughts that does seem a ridicuously high percentage. Scrub that post!! [img]http://www.wines.com/ubb/wink.gif[/img]

Foodie, of course the taste of the wine is more important. I'm fully aware that my argument is fatally flawed - like 3 to 5 percent of corks (on average)! [img]http://www.wines.com/ubb/wink.gif[/img]

[Thomas]

When I had my winery 3 to 5 percent was too high a price to pay, but synthetic stoppers did not exist then, and I would have been grateful for a shift to screw caps.