Corked, oxidized, etc. Are these problems becoming less frequent?

I don’t buy white Burgundy, so not much of a problem for me.

I hear you, Bill, but although the wines we buy most now are whites, and the 3 problematic bottles do happen to be white Burgs or Bordeaux, I was wondering in more general terms about folks’ experiences with spoiled wines.

For example, while my wife and I drink fewer red wines than we used to, I still have a lot of Rhône and Tuscan reds. I honestly don’t remember the last time I opened one that was corked or in any other way flawed. I do, however, recall opening bottles years ago that were cooked, corked, or just plain unpleasant, not often but I would say with some regularity. That doesn’t seem to be the case for a few years now. So, having had a small spate of flawed bottles— and particularly ones that I was so looking forward to— I am curious whether other people have perhaps noticed any changes, positive or negative, in the frequency of spoiled bottles that they’ve encountered in recent years.

It would be nice to hear that it’s much less common today.🙂  It is for me, at least.

I've been having a string of bad luck also with my 06 and 09s that i've popped recently from my cellar but mine were napa and central coast cali wines.

mostly anecdotal/coincidence though, but alot of the new releases i've had had no issues.

The one i'm getting alot of p roblems on though is champagne.

I just uncorked a bottle of Beringer Founders Estate cabernet and noticed the bottle is clear, and not the usual dark green. I've read that winemakers choose the dark bottle colors like amber or green to reduce oxidation and UV. Thoughts?