> From Googling synthetic vs natural corks, it seems that either can screw up
> (no pun intended), so I'm thinking my idealistic plan of using The Perfect
> stopper is unrealistic. Now I'm wondering, if a cork was inferior, if a
> shrink wrap over the top would prevent or delay the wine becoming "corked."
> Or is that too easy a fix?- Hide quoted text -

That won't help, the problem with bad corks is usually TCA which is
caused by bleach interacting with the cork in a bad way to
oversimplify. Most corks are not bad, if it compresses with a little
finger pressure it's probably fine. Most people drink wine within a
year or two so synthetics are not a bad option there; I have had wines
under them for 4 or more years; I have to look...

Joe