Leo Bueno wrote

> I would like to find out what my TCA sensitivity tresshold is
> (wouldn't you also, by the way)?

Yes, I'd like to. One thing comes to mind: a good level of TCA
perception starts when you are able to distinguish between corked
wines who can be drank and corked wines to pour down the sink. The
drinkable ones are those where the TCA hasn't already demaged the
wine, killing most of it's aromas, and the undrinkable ones are those
who just smell TCA and alcohol.
--
Vilco
Think pink, drink rose'