When I was growing up in Philly, the corner butcher shop was a neighborhood mainstay. It has since been replaced by agribusinesses producing hormone-and-antibiotic injected Frankenbeasts. It feels great to purchase meats that have the flavors that I remember from my childhood.
After the presentation, a couple of people came up to me and thanked me for asking what they had been thinking – that the over-matured bourbon, just by the very nature of its age, complexity, and tannic structure, was by far the most interesting of the lot. It was okay for me to bring it up I guess. I’m a wine person!
You may be thinking, “Irene you nitwit! You live in Las Vegas! What’s the big deal?” The big deal is that just because I live here doesn’t mean that I actually *go* here. Like many locals, I have a certain snobbery when it comes to hanging at The Strip. So for two weeks, I went to Vegas! On The Strip, baby!
“There has never been a peer reviewed or scientific study done to corroborate the outlandish claims of 5-10% spoilage of wines due to the natural cork closure. This a fallacy, perpetuated by those with a vested, financial interest in selling alternative closures. I’m happy to have you quote me on that.”
The cork forest sucks up CO2 which is generated in part by the plastic and aluminum refining processes. “Endocrine disrupter” is not a phrase you’ll see in relationship to cork. And there’s no such thing as a “cork spill.”
In addition, the wine itself has direct contact with the plastic bag, which is a permeable, petrochemical-based material. If the wine has any decent acid in it, that immediately should be cause for concern.