I've had cork on the brain of late. Despite that we found the lowest failure rate yet among natural corks for newly released wines in 2012, many potentially great wines end up spoiled in one way or another. With that in mind, it's worth pointing out that there are matters of etiquette when it comes to wines tainted by bad corks.
Not surprisingly, New World wineries have more openly embraced twist-off closures than Old World producers, who still rely heavily on cork for sealing their bottles.
Much of what defines New World winegrowing relies on advances in technology, and while wine closures are less about technology, they reflect a mindset among vintners that recognizes the shortcomings of corks as well as the viability of their alternatives.
According to our statistics based on wines reviewed in 2012 by Wine Spectator editors, 91 percent of New Zealand's wines were bottled under twist-off, followed by Australia (67 percent), Oregon (23 percent), Argentina (14 percent), Washington (12 percent) and California (8 percent).
The number of California wines flawed by apparent cork taint (2,4,6-trichloroanisole, otherwise known as TCA) fell in 2012 to its lowest level since we've been informally tracking this controversial issue starting in 2005.
Roughly 3.7 percent of the 3,269 cork-sealed wines from California that we tasted in the Wine Spectator office in 2012 were thought to be tainted by a bad cork.
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