That would be Wild Turkey. ^

Many brands of liquor have this.

My romantic side does very much prefer the allure of drawing a cork from a nice bottle of wine. That is, until that very special bottle one has been saving for the right occasion is CORKED! My scientific side says the technology is here and there is not much to be said for stinky crumbly corks on a good bottle or wine any longer.
Clearly I�m torn; but my scientific side tends to win such arguments. Ultimately corks will be a relic, much like a newspaper . . .

The sooner all wine is under screwcap the better. Easier to open and no chance of cork taint.

Very common with small batch bourbons.

If I can suppress my inner snob, I'll admit to prefering a screwtop. I like the way they travel and lay down after being opened. I've never broken one halfway off. I've opened a few bottles of "corked" wine, but never one that was "screwed". I still travel with a corkscrew, especially to places where screwtops are less common, but that's just the boyscout in me.

Is UC Davis a sufficiently impartial source for you? Their Enology program is considered to be one of the best in the world (and has done much to advance the science of making wine, albeit sometimes leading to loss of terroir and soul-less chardonnays in California). Sometimes science can be a force for evil as well as for good ... still they've evaluated many aspects of screwcaps and found it to be superior by every criterion, for better wines. Their research finds that badly made wines benefit from being under cork instead of a screwcap, as some of the faults in the wine, such as excess SO2, will burn off over time under cork and not in a screwcap. So, bad wine makers prefer cork, while good wine makers use screwcap. I've recently paid over USD 500 for a single bottle of wine, with screwcap; so it really exists in the high end, with some of the finest wines in the world. But I do agree that snobbery in the wine world colours it considerably. See http://wineserver.ucdavis.edu/pdf/at...nd%20CS%20.pdf

Golly!

UC Davis, once they finally got it straight, is one of the best wine science places in the world. (they initially preached that the raw material was not all that important, everything could be fixed in the chemistry room)

"As the authors point out, they cannot conclude from this study whether oxygen is or is not required for
red wine development because the trial did not include an anaerobic treatment (a zero-headspace or a
vacuumed headspace). I would add that they cannot compare the effect of closures directly, because the
headspaces in their experimental design were not the same."

"This
panel was also asked to perform descriptive analysis of the wines (at 11, 18, and 24 months post-bottling)."

looks like decent study, however, the oldest wine in this test is 2 years old!! let's wait 10 years, and see how the Bordeaux age.

i cannot recall the last time i bought a less than 2 year old wine(most clearances are on 4+yo wines). i do loose a few to bad corks and maderization, but live with it.

I agree and I believe you're going to see that day come sooner than many may realize.

False.

It annoys me that the word "cork" is used to describe TCA (2,4,6-trichloroanisole) contamination of a wine. Cork is the most common vector for TCA to make its way into a wine, but many other implements used in the winemaking process--notably, wooden barrels--can be just as guilty.

And also, as I mentioned above, there is "screw top reduction". So both methods can have their faults.

However after what must be several thousands of bottles sampled, I don't think either has ever happened to me. So why worry?

Wirelessly posted (Nokia N97 / Palm TX: Mozilla/5.0 (SymbianOS/9.4; Series60/5.0 NokiaN97-3/22.2.110; Profile/MIDP-2.1 Configuration/CLDC-1.1) AppleWebKit/525 (KHTML, like Gecko) BrowserNG/7.1.4)

slawecki--

I think you should contact Laura Catena about those Chards you have.... ^

Correct. Entire wineries have been known to be "corked."

I have a bottle of Grand Marnier 150 where that's the case, but unfortunately the years were not kind to the cork and it dried out and disintegrated. (The liqueur, though... mmmmmmmmmmmmm! and I don't normally like GM)

Strangely enough (to me, anyway), Americans seem to be bigger snobs than the French when it comes to corks versus synthetic corks, screwcaps, and especially box wines.

the cleanup of burgundy and Tuscan wine cellars greatly reduced the mass TCA problem. BV had 2 or 3 vintages ruined from tca. i do not know how they finally resolved the problem. i know they new they had the problem, but they could not get the cellar clean.