Corked Wines.

[winoweenie]

I'm not implying that proper storage cures TCa, BUT I can attest that my cellar that stays at a constant 51-53* and 60-75% humididity does inhibit the TCA from developing. Part may be the fact of the quality of the bottles that are cellared but I still believe that pre-purchase and post-purchase provenance help constrain the growth of this insidious nasty. Either that's the case or I'm the luckiest buyer of wines in the world. Are the hot-dogs done yet?WW ;_)