Corkiness and soft corks

[Randy Caparoso]

Thanks for the semantical correction, foodie. When I say "dirty," I am trying to say TCA tainted like you. Like saying "dirty politics" -- dose guys ain't literally covered with mud, but something surely "stinks" about 'em.

But I also think you give winemakers way too much benefit of a doubt. It's not "one tainted cork amidst thousands" that they can't tell. It is definitely closer to 5%, which is way too much.

There also seems to be a consensus in the industry that higher quality corks -- presumably with fewer nooks and crannies for bacteria that reacts into TCA -- are less likely to result in this problem. But I say this cautiously, since obviously the corkiness problem has obviously plagued many of of the most prestigious wineries who thought they were purchasing the highest quality corks.