A Corked Wine
Posted on November 9th, 2007 by iamnotachef
I have been fairly lucky. I drink a lot of wine, and I have doing it since about 1980 (yes, I was legal). So the odds are that I would have come across dozens, or perhaps hundreds, of corked bottles. The industry assumes that about 3%-5% of all bottles have detectable TCA (2,4,6-Trichloroanisole) contamination. Through […]
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