“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.
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.
I will admit that some Napa Chards have exceeded the idea of balance in favor of the overdone (“What was that vintage? 2006 Louisville Slugger? Yum!”) With that being said, I’d rather have an overoaked Chard than one that tastes like lemonade laced with pineapple juice. I want WINE, not a melted popsicle.