Vino wrote

>> 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

> I don't believe such wines exist, unless your definition of
> drinkability is radically different from mine.

I drank a bottle of Pignoletto some days ago, the nose was eprfect and
the palate too, at first tasting. After a second sip I didn't notice
anything and then smelled the cork: it smelled bad, so I tried the
wine again, there was only a very far cork note in the mouth, while
the aroma and taste of the wine were still presente. This wine was, I
guess, in an initial stage of contamination, which left a very small
trace of TCA and hadn't enough time to spoil the wine. The cork taste
was very hard to feel, I had to concentrate on it and after this I
could drink the wine wothout feeling cork. This is what I consider a
corked wine which can be poured in glasses instead of sinks.
--
Vilco
Think pink, drink rose'