Anyone who’s ordered a bottle of wine at a restaurant knows the ritual. The server brings the wine to the table, displays it for the customer’s inspection, then uncorks it with a flourish. A small portion is poured for the diner to sniff, taste and evaluate. If there’s something wrong with the wine, this is the moment for the taster to send it back. But few do… By China Milman Natalie MacLean, editor of one of the largest online wine newsletters, at www.nataliemaclean.com, said 5 percent to 10 percent of wines are “corked,” or tainted by a chemical compound introduced […]

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