Originally Posted by
Jazzop
False.
It annoys me that the word "cork" is used to describe TCA (2,4,6-trichloroanisole) contamination of a wine. Cork is the most common vector for TCA to make its way into a wine, but many other implements used in the winemaking process--notably, wooden barrels--can be just as guilty.
And also, as I mentioned above, there is "screw top reduction". So both methods can have their faults.
However after what must be several thousands of bottles sampled, I don't think either has ever happened to me. So why worry?