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how do those synthetic corks fair compared to real cork?

... i am cork-ignorant and i would like to learn more about corks and how they can affect wine and cellaring... is there a link (on "all-about-corks") somebody can provide for guys like me who are uneducated in this regard?...thanks....................PS ...i recently had a cork that had cooties on the surface that is in contact with the wine (it was a malbec from argentina)...and it wasn't crystalline in nature but small little blobs like coagulum from a small cut on the arm/sort of(oh,...the wine tasted 'ok' but not great)
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