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Q: My foodie friends keep talking about braising meat. What is it exactly?
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Q: I’ve heard that up to one in 10 bottles of wine are “corked”—that is, tainted by an undesirable chemical reaction between wine and cork. True?

Dick says...
Yes, about five to 10 percent of bottles are tainted, and most wine stores will allow returns for this fault. At its worst, the smell is like a wet dog or damp cardboard. Milder cork taint merely kills a wine’s fruitiness—you can still drink it, but it’s not that pleasant.

Dick Snyder eats, drinks and writes in downtown Toronto. Click here to send him your questions.