FlyerTalk Forums - View Single Post - Consolidated "Champagne - Questions/Suggestions/Recommendations" thread

Jul 1, 2009 | 6:35 am

#309

slawecki

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Join Date: Dec 2000

Location: south of WAS DC

Posts: 10,131

Quote:

Originally Posted by Gaucho100K

Wirelessly posted (Palm TX: Mozilla/4.0 (compatible; MSIE 6.0; Windows 98; PalmSource/Palm-D050; Blazer/4.3) 16;320x448)

I have to agree that implying a 12% corked wine/champagne rate as normal or usual is absurd.

i think the TCA problem is also a function of the amount of time the cork is in the bottle. since this is a very short time (under 1 year) for most champagne, i think the tca problem from corks is quite small.

i bought 4 cases of champagne from a coop a few years back. all bottles had a tca problem. this most probably came from a cellar problem, not a cork problem.

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