Corked wine is rare, and wine-drinkers in a restaurant should be careful before they make the charge.
带有发霉味道的葡萄酒比较少见，而且餐厅的饮酒者必须十分谨慎，才能得出这个结论。
If they get worse after decanting the wine is probably corked.
如果在醒酒之后状况变得更糟了，这支酒很可能是有瓶塞味儿了。
A wine radar would settle any argument between oenophiles as to whether a slight whiff of soggy cardboard indicates that a $1,000 bottle of claret has become corked.
一个葡萄酒气味雷达探测器将解决品酒师们之间的任何争论——比如些许轻微的潮湿纸板的气味是否意味着价值1000美元的一瓶红葡萄酒因没塞好塞子而走味。
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