BECOME A MEMBER

Thousands of wines at your fingertips

Search database of wine reviews
Read about wines BEFORE they hit the stores
Match wines with foods

FREE MEMBERSHIP



GET TONY'S NEW EBOOK


TONY'S NOVELS
A gift for the literate wine-lover in your life – who may be you. Tony's murder mystery novels, set in the world of wine, are now available at a discount – autographed.

Find out more...

TUNE IN TO TONY
Listen to Tony

Listen to Tony talk about wine on 680 NEWS radio on Fridays at 10:48 am, on Saturdays at 2:48 am and 9:48 am, and on Sundays at 12:48 am and 1:48 pm.
Tony Aspler
Wine Reviews
Food & Wine Match
Personal Wine Cellar
Pocket Wine Cellar
Articles
Gourmet Recipes
Cocktails
Wine Primer
Links
More Tony Aspler
Tony's Books Tony's Books
Ontario Wine Awards
About Us About Us
Contact
Advertise

MEMBER LOGIN
E-mail Address or
Username
Password
 
Forget Password?
 

FREE MEMBERSHIP

POPULAR ARTICLES
All about sparkling wine Port wine 101 Pairing food and wine Pairing wine and cheese What wine to serve with chocolate Why we like to visit wine country A wine tour of Italy Germany and German wines Wine touring France: Cognac and Bordeaux Wine touring France: Burgundy A tour of California wine country

 

 

 

 

 

 

 

 

 

 TONY'S BLOG

More Tony's Blog  

Cork Update (August 7, 2003)

A three-year study conducted by Embag, a Beaune-based company in Burgundy, has concluded that corks of all types are equally at risk from the contamination that leads to the phenomenon of "corked" (tainted) wines.

The company analyzes corks for the presence of TCA (trichloroanisole) – the compound responsible for producing off flavours in wines – and rejects those with over 4 nanograms per litre of TCA.

They found that they were rejecting roughly the same number of corks in all sizes and qualities. Last year they rejected some 7 per cent (over 1 million units tested).

This figure is in line with those of the Bureau Interprofessionnel des Vins de Bourgogne's quality monitoring service, which reports contamination at between 5% and 6%.

 

 

 

More Tony's Blog  
 
ALL MATERIAL © TONY ASPLER   WEBSITE BY MEDIRESOURCE INC.
PRIVACY POLICY