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Bad Corks
Posted November 1st, 2009 | 1 Comment
"Dear Paul,
I recently made a batch of Ice Wine. I thought I did everything right, and I was looking forward to sampling a bottle – but imagine my disappointment when it tasted more like gasoline than ambrosia. Help! What could have gone wrong"
Corks! Corks! Corks! If I've said it once, I've said it a million times – don't skimp on your corks!!! I've written about it here. I've ranted about it in the store. I've raved about it on the internet. And I just can't say it enough times. A bad cork will give you a bad wine. And it won't matter how good your kit was, or how meticulous your process was – if you put a cheap cork on a good wine, you'll end up with an undrinkable product. Poor corks allow the wine to become infected from seepage. Bad corks use cheap bonding agents – they'll disintegrate, but before they do, they'll imbue your wine with an off taste and aroma. In fact, the only caveat to the HOME VINTNER guarantee of your complete satisfaction has to do with corks. If you don't use HOME VINTNER corks on your HOME VINTNER wines, we just can't give you our “no hoops” guarantee. We're extremely picky about the corks we sell, and we'll stand behind them every time. But we don't guarantee anybody else's corks. You don't wear tennis shoes with a tuxedo. You don't order root beer with your lobster bisque. And you don't put a cheap cork, on a bottle of our wine. Period.
Post filed under: Ask The Vintner
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