Luxist has an interesting blog posting from The United Grape & Wine Symposium about whether the nail is finally in the coffin for the cork in wine bottles.
As many of you know wine can become “corked” due to 2,4,6-Trichloroanisole (also known as cork taint). One popular solution is a screw cap but many producers oppose this. Some love the “romance” of the cork pop, some love the corkscrew, some only love it because the EU funds a huge “use cork” campaign to help protect Portuguese cork farmers…
Let’s face it, anything that protects the wine is a move forward and it’s about time the cork is well and truly killed off.
2 responses so far ↓
Top 10 Wine Tips « IT’s Food // Monday, 12 March 2007 at 1:53 pm
[...] Screwtop good, cork bad. Fact! [...]
The death of cork continues... « IT’s Food // Monday, 4 June 2007 at 7:44 am
[...] 4th, 2007 · No Comments In my continued campaign to rid us of the blight that is the wine cork and cork taint I was happy to see this round the neck [...]
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