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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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Corks, corks, corks ...
I´m sorry, I tried sending this post to a thread three times until I found
out I´d sent it to Ian Hoare´s private mail box which, as is plainly stated in the footer of his posts, is always full and never opened. SO here goes. From: "Ian Hoare" > Newsgroups: alt.food.wine Sent: Monday, August 09, 2004 11:06 PM Subject: Corks, once more ... > Salut/Hi Nils > > le/on Mon, 09 Aug 2004 16:02:19 GMT, tu disais/you said:- > .... > Do the calculations. There's about a 1/20 chance of a single bottle being > tainted. For a second bottle its a 1/20*1/20 or 1/400. For a third 1/8000, > for a fourth 1 in 160k and so on. > > For NONE to be tainted, on the other hand, you might be surprised that it's > significantly lower than 50:50 . This was, in a way, my reason for (once again) starting a thread on this subject. To wit, that, in my expereince, this winery (F Baur) which is dependable and a nice place to visit, but not one of the truly great Alsatian producers (like Zind-Humbrecht etc) has, since 1998, _never_ given us a corked bottle. Not once. And, as I said, we regularly buy 24+ bottles a year. Are their cork producer doing something right? Statistical clumping? Bottom line being, of course, that, if it is due to their cork producer "doing something right", why can´t _all_ cork producers do it that way? I think that I´m going to mention the stamp on the cork in my TN´s henceforth. Cheers Nils Gustaf |
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