"Tom S" > wrote > There are super-premium natural
corks on the market for as much as 50¢
> apiece (US), but even spending that much is no guarantee of freedom from
> cork taint problems. That's why many wineries are switching to synthetics
> and screwcaps - even for their top of the line wines. It makes sense,
> really. How likely is it that a chunk of tree bark jammed into its neck
> represents the _optimum_ closure for a bottle?

Tom - What corks or closures do you use?

Bill Frazier
Olathe, Kansas