Posted: November 30, 2013 By Esther Mobley
Posted: November 30, 2013 By James Laube
Posted: October 2, 2013
Posted: September 19, 2013 By James Laube
A new study has revealed that 2,4,6-trichloroanisole, or TCA, the compound often responsible for corked wine, is responible for more than just that off-putting moldy aroma: TCA actually blocks our olfactory senses. That cork-tainted wine impedes our sense of smell is no surprise to me. It's something some of us have been witnessing for years now, even if we didn't have the scientific backing.
Posted: September 19, 2013 By Esther Mobley
Posted: August 12, 2013
Posted: May 6, 2013
Posted: January 23, 2013 By James Laube
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.
Posted: January 11, 2013 By James Laube
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).
Posted: January 4, 2013 By James Laube
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.
Posted: October 5, 2012
Posted: August 22, 2012 By James Laube
Stag's Leap Wine Cellars has cleaned up its cellar.
After nearly a decade of mediocre red wines, many flawed by the spoilage yeast brettanomyces, the owners of this once prominent Napa Valley winery have released the first vintage of what seem to be clean, complex Cabernets.
Posted: January 18, 2012
Posted: January 12, 2012 By James Laube
The quality of corks appears to be taking a turn for the better. For the second year in a row, we encountered fewer "corked" bottles in blind tastings in Wine Spectator's Napa office than we did in the previous year. When we taste blind, we keep track of wines we think have cork taint, marking down any bottles that show the musty, moldy flavor often caused by 2,4,6-trichloranisole in the cork. This isn't a scientific analysis; we don't test every wine for TCA. But when we retaste a second bottle of the suspect wine, we usually find that the wine itself was sound. In 2011, out of roughly 3,400 bottles of California wine topped with cork, the percentage of "corked" wines dropped to 3.8 from 4.8 in 2010-the best year since we started tracking this. In 2009, nearly 7 percent of the wines were corked, and in 2007, it was 9.5 percent. An 8 percent rate would be equivalent to nearly one bottle a case, which is horrible.
Posted: January 28, 2011
Posted: January 10, 2011 By James Laube
Cork producers insist their products are improving, resulting in fewer "corked" wines. Based on our tastings in our Napa office last year, they are correct. 2010 was the best year for corks since we began tracking them in 2005, the year of the great cork debate.
Posted: October 6, 2010 By Ben O'Donnell
Posted: January 4, 2010 By James Laube
Wine Spectator senior editor James Laube reports that TCA taint is still with us, heading into 2010, and cork producers’ claims that the problem has been solved and TCA taint is gone are highly debatable.
Posted: December 14, 2009 By Harvey Steiman
After opening a well-aged wine with a tainted cork, Wine Spectator editor at large Harvey Steiman asks how much incentive do top wineries really have to switch to something other than cork?
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