Issue: October 31, 2009
It's a moment that every wine lover dreads: realizing that the bottle they just opened is flawed. Brettanomyces spoilage and cork taint are two frequent suspects. But scientists are hard at work to make sure your 90-pointer tastes like 90 points.
For the full article, check out the new issue of Wine Spectator, on newsstands October 6, 2009.