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Matters of taste

Screwtops may be better but we still prefer to pop a cork

By Kathleen Burk   January 2003

A bad-tempered debate is raging in the wine business over corks. In a recent issue of the trade magazine, Harpers, the wine writer Malcolm Gluck snarled about another that “his nose is so much in the air he can barely see the mud in which he is so inelegantly stuck.” The trade is worried about the number of bottles which are spoiled. For the public, “corked” is a generic term for a faulty bottle of wine. This is wrong. To be precise, “corked” refers to cork taint, caused by a reaction between a penicillium mould in the crevices of the…

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