Having owned bars & restaurants, I got about 1/24 sent back as 'corked'. Some of them were actually fine, but I believe the % of corked wines to be much higher. I think 2/3 of corked wines get consumed. I've always felt that just a little TCA can remove everything charming or interesting about a wine without detecting the 'wet dog' or 'wet cardboard' smell that would cause someone to send it back. I just read something on this in WS. Here ya go:http://www.winespectator.com/blogs/show/id/48946