Corked Wines.

[winegoddess_jen]

@WW: you're right! I have only posted twice so far... Don't know what went wrong with the system here! And I was registered before...

BTW: I'm from Germany - it's not really a excuse for any spelling and grammar mistakes or if I don't get your point from the beginning. Anyway, I hope you can forgive me for those little mistakes! Since the thread is under 'corked wines' and not under 'storage problems' or so I wrote my thoughts about corked wines...

And I don't think that you folks didn't know where the corky taste comes from! But since you described those slightly corked wines that where just not the same as the 'normal ones' (deception of the typical (fruity) aromas) this might come from TBA. And TBA causes in higher matters a sensory which is similar to the typical corky taste. Just wanted to tell you that the cork mustn't always be the cause of the corky taste. Plus I wanted to know if you have thought of other for you acceptable possibilities for closures...
And again: I haven't heard that a corky taste could develop by the 'wrong' storage... Sure there's no doubt that you should store your wines under constant temperatures and in a ventilated room. Plus I totally agree that it's a shame when wine on paletts is standing in the heat.

Jen