One more time

Yet another article in what seems like an endless trail of poo concerning all things cork. For the record, the author must be making some bones off this thing because this is about the sixth time I have seen this article in various papers.

Should the cork be saved?

Straight way, the title is silly. Read the article if you feel inclined, it will shed no new light on an already tired topic. There was one interesting line:

"In the last six months alone, I have encountered three TCA-tainted wines from a single winery with an otherwise sterling reputation."

At the risk of sounding like an idiot, what does this experience (three bottles corked in 6 months) do for that 'sterling' reputation. And who the hell proclaimed it 'sterling' in the first place? In all the reviews of wine across the myriad options of media, I can't think of one instance where the author commented on the 'cleanliness' of a particular winery. Fermentation vessels and practices, yes. Fining and Filtering processes, perhaps. But never have I read something like 'the vat romm was impeccable'...'so clean, you could eat off the floor'...or even 'I spent 8 hours getting stroked off by the staff, in the vineyards, the caves, and the dining room and the whole time, I didn't see TCA once'.

I fear the author bought in a little heavy on the tasting room speal.