To get things rolling, let’s discuss a topic that I have enjoyed discussing elsewhere recently – faulty wines and bottles. The question always arises – how do I know if a wine is ‘faulty’ and ‘what should I do about it’? This is actually fodder for a NUMBER of different blog posts coming your way in the near future, but for now, let’s deal with TCA and ‘corked wines’.
First of all, how many of you truly know what a ‘corked wine’ is? There’s no harm in not knowing – it’s a term I used for a long time without truly understanding it. And everyone has different recognition thresholds for the chemical compound TCA (tri-chloro anisoles). To me and many others, it smells like wet concrete or cardboard. At very low levels, though, the aromatics of a wine are simply ‘robbed’ and you won’t smell a thing or simply ‘muted’ aromas.
Second, if and when you run across a corked wine, do you a) always return it to where it’s purchased; b) only return it if you purchased it locally; c) only return it if it’s over a certain price point: or d) never return it because you expect this to happen every now and then?
Please comment below…I’ll be waiting. (-: