There is nothing wrong with straining a bottle of wine if there are bits of cork in it from incorrect opening and its perfectly suitable to drink. BUT wine that is "corked" is spoilt and would taste bad. Those are two different things.

You make me pee lol now i smell arrrrgh.

It is a pity that the term for spoilt wine is "corked" because it gives the wrong impression. I have even been incorrectly told in a "gourmet" restaurant that my wine could not be "corked" because the bottle had a plastic cork!

clearly the sommelier needs to go on a refresher course...

That's not incorrect, it's true.

The 'corked' spoilage comes from (or through) the cork, which it can't do if it's made of plastic.

Tom

Corked wine definition from Wiki... oddly enough, the same link you posted...

Technically it is not just the cork, although screwtops and plastic corks can reduce the risk, it is not an absolute "not possible" situation.

I agree with Tom. A "corked" wine is spoilt by the cork and this can be apparent by tasting the wine or smelling the cork, and sometimes just removing the top layer of wine (a quick glug thrown into the sink, for eg.) can save it. Restaurants usually send the corked wine back to the producers, which then throw it back into the barrel.

A wine with a plastic cork wont be "corked" as such, but can still be spoilt by incorrect filling of the bottles or storage (extreme temperatures travelling, maybe)
Wines with a screw top can also be spoilt so its always a good idea to try wines when eating out and not to be afraid to speak up if something is wrong.

Also, when I'm inviting people to a dinner party, I will have also chosen the wine(s) that match the food, so if any one brings a bottle, yes, it goes into the cellar (or wherever). I think this is normal, the wine that is brought as a gift may not be enough, the right temperature, or suitable for the food. I dont think that is a big deal. I might have already opened a bottle before the guests arrive...

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Actually, one just needs to smell the wine to tell whether it is corked. That's why restaurants pour a small amount into your glass before filling it.

I love it* when people taste the wine thinking they're wine buffs...

*OK, maybe "love it" is a bit strong, "I'm amused by it" is maybe better...

Not everyone can smell a corked wine, some can tell by smelling the cork, some by smelling the wine, and others have to taste it first.
I have even known some people to drink a corked wine if they have had enough before hand

As Carlos already mentioned, the link you posted actually states the opposite of what you wrote, I quote
"The chief cause of cork taint is the presence of 2,4,6-trichloroanisole (TCA) in the wine
TCA most likely originates as a metabolite of mould growth on chlorine-bleached wine corks and barrels."

I quite agree that there is a much lower percentage of "corked" bottles when the wine has plastic corks or screw tops. But when I get a bottle of wine that smells mouldy I will send it back regardless of the type of closure.
If you want to do otherwise that is your choice

About "sometimes just removing the top layer of wine (a quick glug thrown into the sink, for eg.) can save it." You are joking?
Please note, quote "detection is also complicated by the nose being particularly quickly accustomed to TCA, making the smell less obvious on each subsequent sniff."

About "A wine with a plastic cork wont be "corked" as such...." do not agree, see previous post.

About "wine that is brought as a gift may not be enough, the right temperature, or suitable for the food" Good points, me too.

You smell the wine to check it is OK.

You taste the wine to check that you like it & tastes as you expect. I have sent wine back when I did not like the taste although it was perfectly "healthy". Most restaurants are OK with this.

Yep, that's what I usually bring if I'm invited to dinner, I did this back in the US as well.


One of my first dining experiences with my mother-in-law when I'd first arrived for a visit was her asking me what we say for "en guete"... she was surprised when I said "Bon Appetit" and even more mystified when I said "it depends."

I'd spent time with an elderly Sicilian woman and had developed some acceptance / recognition for "Buono Appetito" but nothing is particularly a habit. My family had the habit of saying Grace before dinner and the concluding "Amen" was signal enough to begin eating.



Back to OP though, among some friends now, and at the home of my brother-in-law, I tend to bring home baked goodies for them to have when they like, unless I offer to bring something and am asked to bring dessert. (Then it's generally back to flowers for the hostess.)

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I imagine you have three to six months to decide, so no rush.

If it's in the barrels, then tens (or hundreds) of cases will be corked, not just a single bottle. Any restaurant would know that the case was corked, and simply not served it.

I have had corked bottles, but only those with cork corks.

Think about it.

Tom

about "I have had corked bottles, but only those with cork corks" OK for me. Not my experience but maybe my nose is more sensitive!

2 years ago I was at a wine festival of a Swiss vineyard & my neighbour ( I mean sitting next to me) asked me what I thought of his bottle (screw top) & it was very very corked. It was checked & changed....

I inverst in good flowers, the kind you find at real flower shops and not by the door at migros. Nobody is allergic to orchyds, but I usually go for unconventional compositions with unusual flowers. If you know for sure that the host do not have vases, however, find something else. It's so awkward to give flowers to somebody who has nothing to put them in.

Only bring wine if you really know wine. I mean really, like you learned about wines and have actual knowledge about wines. Otherwise, it looks ridiculous to me and to most people south of the Rhine (Belgium and Schaffhausen included)

If I was "forced" to come along to a dinner, I don't bring anything. Not saying no out of politeness is a gift in itself.

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