Originally Posted by
violist
Your perception of how many bottles are corked probably depends on your
sensitivity to TCA.
Agree !!! ^
Originally Posted by
UCBeau
12% is high, 8% is not. 8.3% is not high either.
But there is a HUGE difference between 12% and 8%.... or?
In my experience, the average TCA problem is close to 3% - but this is just my own observation. No scientific methodology used.... Im sure there is plenty of literature that will say both a larger and smaller number.
And yes... TCA is not only a stopper related issue.... TCA taint at the production facility (in diverse areas) can be the culprit. In theory, with modern wine production facilities (and up-to-date best practice procedures) this should not be a problem... but this does not mean it doesnt happen.