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The Times

Published:  23 July, 2008

Jane MacQuitty is fuming because "after almost a decade of research and effort", winemakers appear no closer to eradicating the taints caused by corks and screwcaps. "The truth is," she adds, "that no one in the wine industry understands completely why these faults occur, or how to solve them."
Corked wine tastes "musty and malodorous", while some screwcapped wines can "suffer from bitter finishes, flat, jammy aromas and reduction-caused odours, which start with the hydrogen sulphide pong of bad eggs and work up to the full cabbagey stench of sewers and rotting garlic".
Her preferred screwcapped wines include the "wondrous, ripe, spicy, rose-scented"
2006 Mount Difficulty Pinot Noir (19.99, Waitrose); the "fat and minty" 2005 Cape Mentelle Cabernet/Merlot (11.99; Majestic, Tesco); and 2006 Chablis Premier Cru from Labour-Roi (12.99, Tesco), which displays a "steely, mineral pizzazz".