The Australian Wine Research Institute has been doing a large closure trial
for a few years now, and, surprise, surprise, have really found that nothing
is perfect!

However, the best solution here I think is the 1+1 corks. My experience
with hand corking with these though is that they tend to crease a bit at the
bottom, thus exposing the agglomerate.

Professionally, I have found them really good to use.

Rob L
"Joe Ae" > wrote in message
news
> I am curious what the folks on this forum think. I have looked at some
> recent postings regarding corks. Most discussions I saw were focused on
> synthetic versus cork.
>
> I have asked a couple of wine supply stores whether natural cork or
> agglomerated cork are the better and sure enough I got a different answer.
> The cost are very similar at these stores.
> One vendor claimed the agglomerated corks are only for short term storage.
> The natural corks can hold together for much longer storage. The longer
> natural corks are the best for long term storage.
> The other vendor told me natural corks can have defects due to the
> manufacturing process he prefers agglomerated.
>
> Joe
>
>