Bruce Hayes wrote:But, have you ever noticed that a wine is slightly corked and decided to drink it anyway?
Paul Winalski wrote:At the Yakima Valley barrel tasting many years back, I encountered a winery employee who was one of those persons blessed (I can't really call it a curse, except perhaps in his job) with the total inability to sense TCA. He poured me a glass that was positively reeking of mouldy cardboard and stale water in a toilet. When I said, "Phew! This wine is badly corked," he said in perfect honesty that he didn't smell or taste anything wrong with it. I asked him to call over a co-worker, who took one sniff, let out an exclamation of disgust, took the bottle away, and replaced it with another one (perfectly OK), with profuse apologies to us.
Bill Spohn wrote:To my way of thinking, a corked wine, even a mildly corked one, either goes back to the store or into the stew pot to tenderise some cut of meat.
Bill Spohn wrote:To the original poster - many of Jackson Triggs wines are bottled under plastic cork - was this one a real cork?
Michael Pronay wrote:Graeme, I personally know someone who has a total inability to smell/taste TCA. It's Dorli Muhr, Austrian wife of Dirk van der Niepoort. Of course she realizes the difference when she tastes both samples alongside — the corked sample showing less fruit —, but she not able to identify a corked bottle right away.
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