In conversations about corks with winemakers, one refrain I often hear is that if a winery buys more expensive corks, it gets superior quality. I’ve also heard from winemakers, and cork manufacturers, that the incidence of TCA-tainted corks (which impart a musty, moldy flavor to wine) is just as high for the most expensive corks as for the least expensive.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions