Cork and Champagne is further complicated by the issue of natural acidity. My experience as a Wine Merchant has shown me that some Houses of Champagne have a natural acidity that is hard to tolerate for some palates. It more common that most think to find folks that think that a glass of Krug comes from a spoiler or "corked" bottle because if its natural acidity.... the same can be said of wines of other houses that have similar styles in some of their wines... one example that comes to mind is Lanson.

For palates that are accustomed to new world sparklers, most of which have basically no noticeable acidity... many of these Champagnes are simply not understood.