At a large walk-around trade wine tasting decades ago in Los Angeles, the first table I stopped at to sample a white wine provided a rude shock.
It was oxidized. I suspected a bad cork was the culprit and mentioned this to the fellow laconically pouring the wines. He shrugged as if to say, “That’s life.” Obviously, he hadn’t tasted that bottle and clearly wasn’t interested in my remark.
So I asked him to open another bottle. He reluctantly complied. The second pour was no better the first. I told him the wine was flawed.
“Look, I still got a sell it,” he said, and left both bottles on his pouring table for the next retailer/wine buyer to amble by.
Over the decades, I’ve noticed a lot of wine with common flaws, such as oxidation. And I’ve also noticed that most people do not see the flaw — or even know it is one.
But since that episode decades ago, oxidation is less and less of a problem. Part of this is due to greater use of screwcaps, which have replaced inexpensive and potentially faulty corks.
Cheap corks can pose problems that caps can avoid. Also, winemaking is far better than ever, so freshness is more likely than long ago. Wineries almost all have more modern equipment to protect wine from oxidation and other forms of spoilage. So the result is cleaner, fresher, livelier white wines, which allows for more bargains than ever.