synthetic corks...

[Doug Holdsworth]

The Semmelier in the restaurant that I work suggests that all wines would benefit from synthetic corks as opposed to traditional authentic corks. This is because the wine would not be influenced in any way by a bad cork. Do you think this is a good idea? Or do you think it would take away from the tradition of a good wine? The theory is sound in my mind, but I also think that fine wine is what it is today because of tradition and excellence. Synthetic corks may make it to high tech to be appreciated by "good old fashioned" wine lovers. Thoughts?