cork

An article from the UK’s Telegraph about France’s Cork Federation and their recent campaign to boost cork appreciation got me thinking. For one, about how little I still know about corks, and for two, about how much I do know. For again and again I have been hearing about the two camps, to cork or not to cork, because of the fear of what’s being labeled cork taint. Supposedly cork taint can affect up to 15% of all wine bottles, no laughing matter. But how much is really cork taint from corks, and how much is it from other sources that rarely get referenced?

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