Cork and wine breathing

[Cabernetxprt]

If you are interested in a rather good discussion about TCA and its affect upon the wine industry you may wish to read:

http://www.reservaycata.com/ingles/press411.htm

I have been at major wine tastings where hundreds of bottles might be opened at one setting......I might say the percentages of taited wine TCA or Corked as much as 10% or more. Corkiness happens on a consistent basis as we taste 15 - 20 wines each Friday morning. Few weeks go by without the experience of TCA or Cork.

No Question that proper storage is a grand and wonderful way to protect wine one has purchased, but unless you went to the winery yourself others including distribution locations, long haul delivery trucks, wine warehouses at wine distributors, wine truck drivers and a retailer or retailers have handled that wine........and certainly not at optimum conditions.