The Coad Curse

B

Bwood

Bwood
After several posts complaining about the various and sundry deficiencies of fake cork, the first wine opened the last three nights has been corked.

I SEEZ THE ERRORZ OF MY WAYZ. I lUVZ THE FAKE CORKZ (even if less exciting than screwcapz)! I RECANTZ (for nowz)!

And tonight the pinch hitting 2007 Brun L'Ancien was very clean tasting, refreshing, and not at all reduced.
 
We average a corked wine a night at the resto.

Recently, I had someone decide to get a different wine after finding out their original selection (a 2007 Lacrima) was bottled under plastique.
 
As you were witness to in Toledo, the bark has had quite a bite this year for me. Three of 10 bottles in Toledo, with two more mystery problems that might have been cork-related. Since then, I've had three more corked out of about 10 bottles opened, including a '99 Produttori Barbaresco ("just" the regular bottling) that I opened to go with my Easter dinner pizza.

To top it off, I had a relatively even-handed (IMO, of course) blog post explaining cork taint that has been attacked by a number of cork industry trolls. Good times. Their most pleasant line of attack was that the (or at least "a") major producers of cork seem to have come up with a way to virtually eliminate TCA (Jamie Goode has an article on this out there on the intertubes that I can't find at the moment - will update with a link if I can find it again), which does exactly jack shit for any winemaker who buys from a producer that has not implemented these processes, nor for the hundreds of bottles in my cellar that predate the cork industry giving a fuck.

Cheers,

Dave
 
originally posted by Dave Nelson:
As you were witness to in Toledo, the bark has had quite a bite this year for me. Three of 10 bottles in Toledo, with two more mystery problems that might have been cork-related. Since then, I've had three more corked out of about 10 bottles opened, including a '99 Produttori Barbaresco ("just" the regular bottling) that I opened to go with my Easter dinner pizza.

To top it off, I had a relatively even-handed (IMO, of course) blog post explaining cork taint that has been attacked by a number of cork industry trolls. Good times. Their most pleasant line of attack was that the (or at least "a") major producers of cork seem to have come up with a way to virtually eliminate TCA (Jamie Goode has an article on this out there on the intertubes that I can't find at the moment - will update with a link if I can find it again), which does exactly jack shit for any winemaker who buys from a producer that has not implemented these processes, nor for the hundreds of bottles in my cellar that predate the cork industry giving a fuck.

Cheers,

Dave
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Dave,

Do you have a link to your blog post on corks? I can't seem to find a search function, but that's probably more due to thickheadedness this morning than anything else. It was through your blog that I found out about Bon Vivant, which was an excellent addition to my roadtrip to St. Louis last summer.

cheers,

Kevin
 
Do you have a link to your blog post on corks?
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Sent you a PM so as to avoid any appearance of pink meat.

It was through your blog that I found out about Bon Vivant, which was an excellent addition to my roadtrip to St. Louis last summer.
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Glad to hear that! Andrew does amazing, courageous work especially for a guy with a shop in a town of less than 10,000 people in Southern Illinois.

Cheers,

Dave
 
originally posted by Dave Nelson:
Do you have a link to your blog post on corks?
Click to expand...

Sent you a PM so as to avoid any appearance of pink meat.

It was through your blog that I found out about Bon Vivant, which was an excellent addition to my roadtrip to St. Louis last summer.
Click to expand...

Glad to hear that! Andrew does amazing, courageous work especially for a guy with a shop in a town of less than 10,000 people in Southern Illinois.

Cheers,

Dave
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Thanks Dave.

The comments section on that post were ridiculous. Is the cork industry so spin-addled that they won't let anybody say anything remotely critical without having somebody respond?

Kevin
 
originally posted by Dave Nelson:

Do you have a link to your blog post on corks?
Click to expand...
Sent you a PM so as to avoid any appearance of pink meat.
Click to expand...
oh, go ahead and post. There are no blog sigs, but I don't see why you shouldn't give us the link in this thread. Alice also gives a funny link here

.
 
originally posted by Thor:
I think I can provide the link, unless Dave has something else in mind.
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No, that's me. I'm definitely still learning on the job, but constructive criticism (profanity-laden is fine) is always appreciated.

Cheers,

Dave
 
originally posted by Dave Nelson:
As you were witness to in Toledo, the bark has had quite a bite this year for me. Three of 10 bottles in Toledo, with two more mystery problems that might have been cork-related. Since then, I've had three more corked out of about 10 bottles opened, including a '99 Produttori Barbaresco ("just" the regular bottling) that I opened to go with my Easter dinner pizza.
Click to expand...

One of the three corked wines was the Produtorri '07 Langhe Nebbiolo.

I might prefer fake or screwcap for wines I intend to drink within a year. Honestly with millions of bottles of wine being sold every year, you'd think the closure issue would have had more satisfying, um, closure by now.
 
I tend to support natural cork for ecological reasons. For actual juice preservation almost everyone seems to think that screwcap or crown cap is the best, except maybe for long aging.

Does anyone think plasticork is best for anything?
 
originally posted by Steven Spielmann:
I tend to support natural cork for ecological reasons. For actual juice preservation almost everyone seems to think that screwcap or crown cap is the best, except maybe for long aging.

Does anyone think plasticork is best for anything?
Click to expand...
I've given up having an opinion, but there are people who feel it avoids the TCA of cork, and the reduction issues of screwcaps. It's fine with me for immediate use wines.
 
Isn't the reduction issue only a longer-term one for screwcaps, though? So if you're drinking quickly, as you must with plastic corks, you could apply that same approach to the screwcap.

I wonder how much of it is a comfort/tradition thing. All the trappings of capsule, corkscrew, "pop," etc.
 
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