JoePerry wrote:David, it should be the same, but for whatever reason, Rhone reds and Loire whites seem to have a much higher percentage of TCA. It could just be random luck, but that's what I've encountered.
Isn't TCA more prevalent in young cork bark? If so, wineries that purchase the cheaper (or reformed) young corks would be affected more.
Also, since TCA can appear in barrels and other areas, the conditions of wineries would be a factor as well, no?
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