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.
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