Professor Bainbridge has proposed an interesting topic for discussion in the wine-loving blogger community.

He’s purchased quite a bit of what he thought was cellar-worthy wine from a winery that uses synthenic corks in all of its wines these days. Recent information says, however, that wines closed with synthetic corks often become oxidized after two or three years.

So…does he need to drink these wines before three years? That’s much sooner than he had hoped and planned.

Very few Long Island wines are trully cellar worthy beyond five or ten years (at least the ones I’ve had) but I know the ones that are always have natural cork.

I do have some really nice German Rieslings from Moore Brothers that I’m planning to age at least 10-20 years…and they have natural as well. But, that should come as no surprise I guess.