Corkiness and soft corks

[Randy Caparoso]

Tari and Curm,

Between the two of you, you're echoing what I'm "trying" to say (in the wrong way, evidently): that handling in the wineries and distribution system PROBABLY matters, and so does selection of cork (i.e. the Champenoise) and cork sources. These are the things within a winery's control, not detection of TCA.

The bottom line, as foodie points out, is that natural corks aren't really working. And so I can appreciate his belief that we'll eventually have to let go of our preconditioning and go to screwcaps (as much as the idea abhors me).

Tari, maybe you can illuminate us, since it is not a question I have ever taken the time to ask a winemaker: exactly what is it that constitutes a "great cork?" How do you choose one? What qualities do you look for? Are there contractual guarantees with this kind of purchase?