I found to cork or not to cork fascinating both in explaining the history behind cork the reasoning behind why various wines are now closed the way they are and what the future may hold theres no real judgment of what makes a superior stopper however perhaps thats for the best. 9 to 12 years later a second harvest produces better material but still not good enough for cork bottle stoppers only the third and subsequent harvests produce cork with an even structure good enough to be used for wine closures the cork oak tree will then provide a harvest for some 200 years corks natural properties make it eminently suitable for its principle use worldwide as a . The cause of the onslaught against cork is an obscure chemical compound known as tca in amounts as low as several parts per trillion the compound can make a 400 bottle of wine smell like wet newspaper and taste equally bad such wine is said to be corked. But if the opponents of cork have their way that sound might disappear as taber a veteran business journalist and author explains in his new book to cork or not to cork tradition romance science and the battle for the wine bottle scribner for nearly three centuries cork has been used to seal virtually every bottle of wine
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