TCA or trichloroanisole is a defect that infects wine corks making
the wine under it smell musty/mouldy. It’s the main reason so many producers
have switched to other enclosures like plastic/polymer corks and screw caps for
wine. Portugal, the largest creator of wine corks, has spent meg-bucks in their
production process to rectify this problem. Because of this, less wines today
are affected by TCA and as a result, many producers are starting to go back to
cork enclosures for their wines. A good thing, if you ask me! Because corks are
porous, they provide micro-oxygenation helping a wine better evolve with age.
More aesthetic and romantic, there’s nothing quite like the pop of a cork being
extracted from a bottle.
No comments:
Post a Comment