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Synthetic Corks Versus Cork Taint

Jun 2002 Issue of Wine Business Monthly
CaFor Italian restaurateurs at large the problem of cork taint, the single most important source of dispute with the client, has by now reached nightmare proportions. With almost diabolical frequency even the most exclusive riservas, those coveted bottles, which ought to provide the high point of a special night out, disappoint at the moment they are poured as the unmistakable note of "bouchonné" rises out of the glass.How are wine producers, the wine trade and restaurants reacting to the ever m...
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