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I've been drinking and enjoying wine since the late '70's.I worked my way through college working at my city's best wine shop and we hardly ever came across corked bottles. The occassional oxidized bottle due to cork leakage was about it.
In the last few years I've noted a considerable increase in corked bottles. I'm talking one in every 20 or so. I know Wine Spectator has been raging about this and I totally agree.
Personally, I think screw cap is the way to go. I've tried Villa Maria Sauvignon Blanc (excellent New Zealander). Can't afford Plump Jack. Now I'm looking for more in the $8-$25 range
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Hmmm...
I cannot remember ever getting much cork in my first glass. It much be cheap corks?
Now I run the vino through a screen as it goes into the decanter so sediment isn't even a worry anymore.However, alternate closure methods do have merit.
For an excellent wine, in that price range and with screw-cap closure, I like Bonny Doon's Cardinal Zin (2003).
Ross Estate, North Ridge, Shiraz. Good stuff for $13.99Screw cap. No corkiness and no little pieces of cork in the first glass.
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