I’m so tired of seeing the currently stylish attitude of bashing cork, often by people who claim to be environmentally conscious. Reread the articles! Screwcaps and synthetics ain’t green! At all!
“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 key to a beautiful Pho is the broth. Even if I hadn’t learned that later, it’s something I knew intuitively; the aroma was intoxicating, fragrant, and heady.
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.”
You’d think that having all of those beautiful experiences among the stunning scenery and environment of wine country would make me long to be a winemaker. And you would be wrong. Oh so very, very wrong.
I found that many people blogging or reporting online were satisfied with parroting the status quo. I call that lazy research and lazy reporting.
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.
Beer lovers, after all, get to have growlers filled with their favorite beer on tap and take them home for their personal enjoyment. Why not wine folks?
Yes, I know that this topic has been covered ad nauseum by every wine blog, website, magazine, book, opinion, study, expert, editorial, blah blah blah. I saw the dead horse. I decided to beat it.
Just about every wine book I have has dated itself by honing in on specific vintages, which, years later, are no longer available, making the recommendations irrelevant. In manufacturing they call that planned obsolescence.
So, yes, I do enjoy most of the programs on Food Network. It’s just that the occasional anomaly that is Cutthroat Kitchen is like the rotten apple. Or rotten egg. And stinks just as much. No, worse.
Downtown Vegas will be a force and although it will probably forever be in the shadow of the far more glamorous Strip, will be a place where locals can come to get their Vegas on.