hmmm..
..my last job was as a "wine advisor".. although I didn't know much to start with and I was largely taught by colleagues. They always said that the likelihood of wine being bad (apart from just cheap and nasty) was about the same whatever the method of stoppage. I'll look into this now - I'm forever blathering on about wine to people and like to think I know my stuff, but often, I'm just drunk.. wino here too.
(lost, Tue 18 Nov 2008, 19:18, 1 reply)

2,4,6-trichloroanisole
thats the bad boy

the closure (sorry its not called stoppage) is nearly always at fault. white wines suffer from fluctuations in heat and strong light but i have to say i have had a fair few corked whites in my time but NEVER a corked red - the tannins make it more robust

i have a very good nose apparently - i've been tested by various whisky blenders during my years spent marketing booze (blenders only nose - never taste when blending)

if fact i wish my nose wasn't so good - i can often smell when female colleagues are on the blob :(
( spimf ™ is whoever you want him to be, Tue 18 Nov 2008, 19:27, closed)

ewwwwwwwww
just

eeeewwwwwwww
(man_d is being watched by experts on, Tue 18 Nov 2008, 19:31, closed)

its not a talent i relish i can assure you
hot day + slightly chubby bird on the blob wearing a floaty sundress = sweat,fish,yeast,rotten meat

i dont enjoy it
( spimf ™ is whoever you want him to be, Tue 18 Nov 2008, 19:39, closed)

Me too
It can be useful to know when to be a bit more understanding but it's not pleasant being able to detect it.
(SnowyTheWereRabbit the Leporid from Hell, Tue 18 Nov 2008, 21:32, closed)