Compromised cork?

[JamieBahrain]

Hmm, i'm more than a little dismayed at the amount of comments above in regards to cork or screwcap in reds.
Time will tell i guess... or you've got deep enough pockets to keep chucking expensive, aged wines down the sink.

I would love cork to be the perfect closure, but when I've stashed away enough wines from the '70's to present,opened them to find that TCA has ruined them, and striven to have them replaced by a current vintage , that is also sealed under cork. Only to play the whole game over again, i don' get it.
And it especially rankles me when its the birth year of my Kids and death of my dad (1990, 1996, 1998).
Seriously... the worlds best do it,, we've done it in the past... if that's not navel gazing.. what is?

Change is very difficult for some people.

I'm not sure why you are so upset? Your problems seem solved? The wines you drink are mostly under screw cap so everything is A-OK?

And really, the Aussie wines that aren't, you are well protected. You will get replacement- sure, not by museum stock in moist cases but I have found wineries to be pretty exceptional in their efforts.

For me personally, TCA is devastating. But the Old World wines I like to drink are under cork and I can not change this . A number of producers have better addressed the issue - though many have not. So all I can do is return faulty bottles directly and encourage others to do so. Most Old World drinkers seem to accept TCA as part of the risk of drinking wine.This infuriates me as it has meant the issue often not addressed- whereas it could be!

This isn't meant to be a closure debate- more so the reality of what many of us are facing and the inability to change. That said, time to open a screw-capped Aussie from a good producer! Tonight I'll try a Duval Entity 2012.

[WineRick]

Late entry: it's a shit cork! Cheap, designed only for 1 -3 years post bottling. I don't think 'winemaking' and 'marketing' were able to convince 'accounting' that this wine needs an A-grade cork. Regarding 'creep' or 'wine-travel', a really high quality cork would show probably about 2 - 3 mm after 10 years, uniformly around the base of the cork. I remember the release of the Taltarni '77 - I was selling it in Melbourne in '79 for $4.25 - unbelievable price for an unknown, and also virtually undrinkable due to it's ferocious tannins! Dominique P. certainly worked the skins. Virgin Hills was $5.50 and Grange was $14.The best corks in my experience have 'MS' branded on them - Manuel Serra - after 15 years, there's probably only 2mm travel.

[Michael McNally]

We need a "Not another cork debate" meme to post on these threads,

Too old and tired to make one.

Cheers

Michael