On Sun, 12 Nov 2006 22:36:07 +0100, "Vilco" >
wrote:

>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.

The wine in a corked bottle is never going to be as good as the same
wine from a botle that is not corked. So you are not getting the wine
that you paid for. That, to me, is reason enough to return the bottle
(if that is practical).

Drinkability is a matter of personal taste. There have been times
where I have gotten partway into a bottle before realizing it was
corked. There is no way I could enjoy the remainder of the bottle.
It's like getting an "off" taste from a piece of meat or fish. Maybe
it's only one spot, but the rest of the piece won't taste the same
after that.


vino