October 2008 issue
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Wine Flaws: TCA Jamie GoodeTo a visitor from another culture, the ritual of restaurant wine service would probably seem a bit strange. Why is the customer given a taste of wine to assess, but never a bite of food? The answer lies in the inconvenient truth of bottle variation, which can result in small differences among bottles of the same wine—even, in some cases, spoilage of the wine, to the point that it is no longer fit to drink. The chief culprit in this bottle-to-bottle variation is the cork. As natural products...
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