Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Thomas wrote:Oliver, I've had that happen before. But I have never had the wine take so long to fully develop the TCA taint. We had that wine on the table for at least half an hour, maybe more, and it did not get any worse than what I first detected.
Redwinger
Wine guru
4038
Wed Mar 22, 2006 2:36 pm
Way Down South In Indiana, USA
Mark Lipton wrote:...., and my wife swears up and down that she once opened a corked wine, left it in the cellar overnight and came back to it to find it completely free of taint.
Redwinger wrote:Mark Lipton wrote:...., and my wife swears up and down that she once opened a corked wine, left it in the cellar overnight and came back to it to find it completely free of taint.
Mark,
Just one more miracle like that and in about another 100 years we'll have a new saint from Indiana.
BP
Thomas wrote:SCREWCAPS PLEASE!
Dale Williams
Compassionate Connoisseur
11127
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Dale Williams wrote:I'm pretty sure I ruined a bottle of 1983 L- Poyferre that way. Was going to a dinner with Robin, Bob Ross, and Jay Miller. I double-decanted in advance. As I opened it got a whiff of TCA. But when I decanted, not a trace. So I rinsed sediment from bottle, put wine back in, and put in cork (upside down). When we opened at restaurant wine was clearly corked. I've started using a inert stopper for bottles I decant in advance.
Dale Williams
Compassionate Connoisseur
11127
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Thomas wrote:That would mean the cork can taint the wine without touching it.
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