tag:blogger.com,1999:blog-8201037249110432139.post8470692915776291255..comments2009-05-04T11:10:12.312-07:00Prime Napa Valleyhttp://www.blogger.com/profile/13582410298046571234noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8201037249110432139.post-50480446123556204932009-05-04T11:10:00.000-07:002009-05-04T11:10:00.000-07:00Mic- I agree that there have been some terrible synthetic corks produced over the years. There is ongoing research to improve the synthetic cork, I can only assume they can only get better. (we'll see)Leftcoasthttp://www.blogger.com/profile/13969558365130343783noreply@blogger.comtag:blogger.com,1999:blog-8201037249110432139.post-21716037327628302222009-05-01T00:09:00.000-07:002009-05-01T00:09:00.000-07:00IMHO It is not the cork by itself but a bad conservation what commonly ruins the wine.Lorenzohttp://www.barrancooscuro.comnoreply@blogger.comtag:blogger.com,1999:blog-8201037249110432139.post-92079472752522205392009-04-28T19:32:00.000-07:002009-04-28T19:32:00.000-07:00Corked wine is terrifying, but synthetically corked wine (especially red) is frequently ruined as a result of its closure as well. Unpopular statement, I know.Michttp://www.vinodrome.orgnoreply@blogger.comtag:blogger.com,1999:blog-8201037249110432139.post-3833248469634396282009-04-24T10:13:00.000-07:002009-04-24T10:13:00.000-07:00Traveler- excellent point. I once opened 7 badly corked wines in a row. Kinda like hitting the lottery, but in a bad way.Leftcoasthttp://www.blogger.com/profile/13969558365130343783noreply@blogger.comtag:blogger.com,1999:blog-8201037249110432139.post-17939942957387156282009-04-24T09:23:00.000-07:002009-04-24T09:23:00.000-07:00I've been running at about 1 out of 50, which I have been relatively happy about. Though if I hit a corked wine and open another of the same, chances are more like 1 in 5 that that one will be corked as well...WineTravelernoreply@blogger.comtag:blogger.com,1999:blog-8201037249110432139.post-11367193385080630672009-04-22T12:34:00.000-07:002009-04-22T12:34:00.000-07:00Even 1 out of 60 seems a bit low to me. I would speculate around 1 out of 30 to 40. That may be because older bottles tend to have less fruit forward characters that can sometimes cover up the less obvious taints.Jimhttp://www.blogger.com/profile/09027906401956365081noreply@blogger.comtag:blogger.com,1999:blog-8201037249110432139.post-53193386467815835972009-04-21T23:44:00.000-07:002009-04-21T23:44:00.000-07:00We've had our 1... but I don't know out of how many. Somewhere between 60 and 2500 I suppose.MWhttp://www.blogger.com/profile/09485664067177848294noreply@blogger.com