BOTTOM LINE The cork solution? Randy Caparoso
Is the final solution to corked wines finally upon us? This past summer has not been particularly helpful in resolving my longtime love-hate relationship with natural corks. First, I attend an East Coast wine festival, where I’m asked to judge 24 Chardonnays. Two of them are badly corked, requiring second-bottle pours. Next, I’m sitting in a tony Portland, Ore., restaurant, watching a celebrated chef do his thing. The bottle of $80 red Burgundy that I ...This is only a preview of the article:
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