In article >, Janet Baraclough > wrote:
[snip]
>
> "corked " doesn't mean "haven't opened the bottle yet. "Corked wine" is
> wine that tastes bad because it was contaminated by a bad cork .
>
>http://www.thewinedoctor.com/author/corked.shtml

I'm pleased to say there are now enough good wines around with Stelvin
seals here in Oz that I now refuse to buy any with corks.

I've never understood why it's taken so long for a decent seal to be
accepted by the hoi polloi. What other product would get away with
selling stuff where anything up to 10% of items is bad? (I should add
that, based on my experience here in Oz, I think 10% is actually an
exaggeration; but that's a figure attributed to "industry sources" in
the URL quoted above by Janet, so WAITA! :-)

Cheers, Phred.

--
LID