Originally Posted by
UCBeau
Uh you posted nothing to counter my claim that what the poster said was far too broad...
fake corks can do a fine job long term if they're made correctly, out of inert compounds, but a well designed and constructed one can offer just as good a seal, if not better, than any real cork closure on the market.
If you know of a mfg who makes this I would like to know because we would use them.
My comment was directed at the above statement. The fact is they do not do a fine job long term. They let too much oxygen in and the wines will oxidize. There are no synthetics on the market that will do a better job (at the moment) than a natural bark cork. Technical corks fall in line just a little better than synthetics.
When it comes down to voting with you wallet and you see a red wine from say a cru bourgeois Bordeaux in the store, one with a synthetic and one with a natural bark cork, which one will you buy?
I am not interested in debating semantics but, just providing some real information.