Just a few of the topics we're working on for you. Hopefully one or more will be published this weekend. The wines of Hungary, including its incredible dessert wines The wines of Greece--it's not all ouzo Petite sirah--no, not a little syrah/shiraz Corks v. non-cork enclosures for your wine bottle We're also looking to re-master, or even re-record the first eight episodes on wine...

Filed under: Wine , On the Blogs The more you spend on a bottle of wine, the higher your expectations are for it. After all, if you are going to spend hundreds or thousands of dollars on a bottle, the wine should really give you an experience that is worth ...

Forum: Wine Talk Posted By: Michael Gordon Post Time: 10-04-2007 at 03:57 PM

... refers to as “the romance of the cork.” Indeed, there is a celebratory, even romantic feeling on hearing the “pop” of a cork pulled from a bottle. Unfortunately, romance sometimes becomes tainted ... of this apparently contradictory pattern was an issue called “cork taint,” wherein an infected cork ... to this seemingly sudden appearance of cork taint — or, has it been there all along? Why and how...

Anyone who has popped open a bottle of wine will agree with George Taber that it is one of the few sounds in the world that brings true joy to the listener. But if the opponents of cork have ... new book, To Cork or Not to Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle (Scribner). As Taber tells it, although cork has been used to seal virtually every bottle of wine...

                                                                        There's an interesting article, written by John Intardonato of Wine Business, regarding the never ending cork-screw cap debate.  This past weekend, COPIA kicked off its month-long Napa Valley harvest celebration.  Along with the festivities went a friendly wine closure debate; panelists included a small group of wine...

... discusses the debate on whether wines should use cork stoppers or modern synthetic ones or screw cap s. What do you think? The cork taint is caused by the presence of the chemical compound Trichloroanisole (TCA for short). It is created by the interaction of moisture, chlorine and mould in the cork. Cork producers say that they have introduced new quality control measures that are going along way...

... for a wine cork, I just had to share it with you. As Ginny Tower from Bend, Oregon wrote: rather than...

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