I like the continuing debate on what is the perfect closure for wine bottles. It certainly brings out strong advocates for the traditional cork as well as those for the screw cap. We all agree on eliminating that terrible corky TrichloroAcetic Acid (TCA) element that so easily spoils the enjoyment of your wine. Now there is another issue being debated over oxidation vs. reduction.
I refer you to the brilliant article posted July 1, 2013 by Andrew Jefford (in fact all his weekly wine blogs each Monday on Decanter.com are superb) called “A Bit of A Stink” – www.decanter.com/news/blogs
Please share your opinion on whether or not you are experiencing more reductive wines these days and if so are you decanting them.
Also chime in on whether or not you prefer cork or screw cap closures generally. If you prefer cork would you nonetheless favour screw cap at least for young fresh aromatic whites.
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