Grand Award Winner Has New Machine to Detect Cork Taint

James Molesworth
Issue: October 15, 2007

What if you could know that a bottle was corked before opening it, and save yourself that first sniff and sip of a wine marred by the dull, musty aroma caused by TCA taint? Grand Award-winning Restaurant Latour at Crystal Springs in New Jersey believes it has taken the first step in the right direction.

For the full article, check out the new issue of Wine Spectator, on newsstands September 13, 2007.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories