Corked Wines.

[TheEngineer]

I've been relatively lucky. With all the wines that I have all over the place (either at home or especially the number of bottles racked up with clients), very few have been corked. I've now had three in a very short (for me) period of time and they range from just a bit must to ohmaygawd that's awful. For instance one wine from the spanish tasting (the $120 Pagos) was corked and everyone knew it. It was not that it smelled bad or even overtly musty, it was just that the typical character of the wine was not there, leaving a very flat lifeless wine. But this means that at a restaurant, you;ve got to be really confident that this really is corked or else it is hard to send back (at least for me). Also it means that you needed to know what a good pagos would have tasted like and that I'm definitely not capabile of. I'm guessing that this is what happens to great wines when lightly corked. Too bad cuz I would have loved to have tasted it full song. Onthe other hand, the really corked bottle, you could smell before the glass was to your nose.....brutal. nonetheless...part of the learnings.

[This message has been edited by TheEngineer (edited 10-17-2006).]