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.
The fact is, probably half the consumers wouldn't know a mild-to-moderately corked wine in any case. Because, for starters, they probably don't know what the wine SHOULD taste like, and also because the defect may simply manifest as a dull bottle with no nose to speak of, rather than a really stinky TCA aroma.