Originally Posted by
whackyjacky
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
Interesting. I love hearing from the ITB folks as they can cast a real bit of light on what we read in the press. Thanks.
I do not know that it is that high though, and rather suspect it is not, but then again we have to agree a definition of corked too. If the test is consumers taken as a whole and then use a cross section I think 3% is likely a little high even. But if we use professionals and labs as the basis for establishing taint, then I suspect 1/24 may be a lot closer. In any case it is a great data point.
The thing I find irritating is that many times when I detect TCA and mention it and expect appropriate action like replacing the bottle (at a restaurant) I often get blank stares from the waiter. It is unfortunately the case that waiters/waitresses and even many "pinned" pros at restaurants have mot the palate or the understanding to detect flaws.
And with the trend towards organic wines I am finding the staff not agreeing with somewhat more frequency.