About that cork taint

In a recent article by Sean P. Sullivan he made mention that the unfortunate chemical compound, 2,4,6-trichloroanisole (AKA TCA or colloquially, ‘cork taint’) is in theory, on the outs. Sullivan stated that in his experience with the wines he’s been tasting in recent years, he’s detected it far less than he used to. It’s always difficult to make any decisive declarations about TCA as it’s something that’s very much dependent upon sensitivity to the fault. Personally, I’m no cork hound and unless it’s quite strong aromatically, I have to confirm […]