Corks are on their way out. When buying corks I always ask for a sample.
Then I cut it in two halves and sand the faces to look at the quality of the
corks. Acceptable corks are the one made with particles and then bonded
together with a food safe cementing agent. Now in 2004 the quality of pure
corks is too low and may impair the taste of your wine. I have been giving
some # 9 synthetic corks for testing? I will slowly move to aluminum screw
caps. Now I am on the look out for screw top bottles and for the
standardized caps.

"Joe Ae" > wrote in message
.. .
> thanks for all suggestions.
> The problem is that good corks are hard to find in my area. Any
suggestions
> for a good supplier of corks.
>
> Joe
>
> "Joe Sallustio" > wrote in message
> om...
> > It's not the cellar, it's the corks. The top is all that is exposed
> > to air, it's not a lot of surface area. Most cellars atre dryer in
> > the winter than summer, it's not a big deal. Good corks should be soft
> > enough to squeeze between your fingers.
> > Regards,
> > Joe
> >
> >
> > > I was surprised to find some of the corks broke in half during
removal.
> > > At first I thought it was probably that they were bad corks but now I
am
> > > wondering if my wine cellar is too dry. Would the corks breaking in
> half
> > > be a symptom of this?
> > >
> > > Has anyone else experienced these type of problems with corks?
> > >
> > > Joe
>
>