Once again: About half of the wines with problems had definitely signs of TCA, while the other half simply were "off", where we opened the second bottle just to be sure. In three cases the second bottle tasted discernibly different without one being able to say one bottle being better than the other: The cases of fruit scalping (first bottle) vs. random oxidation (the second bottle) - both being cork taints.
M.
I guess that's one way to beat palate fatigue... ;)
Seriously Hunt, I am not nearly organized enough to do that. I only even keep track of inventory every few years. And even that's just to keep things from getting too out of hand.
I just saw a news story on a new flat screen (touch I assume) cellar "manager" machine and SW, for about $6K US, IIRC. Bar code reader included. I'd love to see what my red gunk would do to that baby! (I hate spending money on gadgets that could go after good juice. :))
-E
Clearly that paragraph describes the magnitude of the problem. No industry can tolerate a failure rate of 30% for what is deemed a "premium" product. If the consumer applies those odds to the purchase, the probable expenditure of $xxx-hundred dollars on fine Bordeaux becomes an unacceptable risk.
But, broadening the discussion a bit, in your opinion is this related to wine industry failure, cork industry failure, increased awareness/reporting or what?/
Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled"
I am very sensitive to TCA and really believe in the future of screw caps but I am also puzzled by the climb in rate of corked bottles. Three years back, I think the world wide rate was at 7% and then all of a sudden it was at 14%, and now 30%? Does anyone have a recent site that details what the current average is?
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