I opened a magnum of 1997 Jaboulet, La Chapelle, several days ago. As the cork was coming out, I turned the corkscrew incorrectly and partially broke the cork. The immediate smell of TCA was noticeable. When I got it all the way out, I smelled the bottom (the part in contact with the wine) and it smelled strongly of TCA. I certainly anticipated that the wine would be corked.
But both Diane and I tried the wine (she is very sensitive to cork taint) and neither of us could find any sign of TCA. Still, it worried me, as every other time I have had a question about the smell of the cork, the wine has been tainted. So I put a stopper in the bottle (not made of cork) and put it back on the shelf (room temp.).
The following evening (24 hours later) still no sign of cork taint. The wine tastes as it always has (I have had this wine many times since release) and it shows young but not muted or disjointed in any fashion.
The next evening (48 hours since opening) we had another glass and still no taint. Rather the wine has smoothed out and is showing less young (but still not anywhere near peak) than it did last night.
This is a unique experience for me, as I can always tell TCA by smelling the freshly pulled cork. And any time I have had a question but have been unable to definitely state that a wine was corked, leaving it for a day brings the taint to the fore.
Anybody else ever run into an occasion where the cork smelled strongly of taint but the wine was perfectly sound?