Tim responds –

Dear Maureen,

Cork is so 2010. Just kidding. Cork is the most widely used seal for wine bottles across the country. Through the years however, new techniques have been created to help eliminate "corked" bottles from arriving at merchant's doorsteps. Around 5-10% of wines available on merchant's shelves are indeed "corked." The term refers to bottles with a musty smell and taste that stems from TCA, a substance used to sanitize the natural cork prior to bottling. The result is a flat, moldy flavor devoid of fruit-filled taste and aroma. No bueno. To help avoid more corked bottles, you may have seen your fair share of synthetic corks in your wine bottles. These are derived from plastic and appeared to be a viable alternative to traditional cork. Unfortunately they have had a faulty track record due to their inability to keep oxidation at bay for any real length of time. And then there were screw caps. This has proven to be the best seal for bottled wines, eliminating the "corked" and oxidation problem in one full swoop! Understandably the romance to bottle opening is diminished, however it is well worth the sacrifice to ensure taint-free wine that offers consistent aging!