1970 Taylor
Posted: 00:39 Sat 16 Feb 2008
A place for those passionate about port, and for those new to it. We hold lots of Port tastings: please join us!
https://www.theportforum.com/
Score me for some of those orders of magnitude.Wikipedia, on the subject of [url=http://en.wikipedia.org/wiki/Cork_taint]Cork taint[/url] wrote:The chief cause of cork taint is the presence of 2,4,6-trichloroanisole (TCA) in the wine. Corked wine containing TCA has a characteristic odor, variously described as resembling a moldy newspaper, wet dog, or damp basement. In almost all cases of corked wine the wine's native aromas are reduced significantly, and a very tainted wine is completely undrinkable (though harmless). While the human threshold for detecting TCA is measured in the single-digit parts per trillion, this can vary by several orders of magnitude depending on an individual's sensitivity.
No. No cheese until I had tasted all the ports. I think that I am impervious to TCA, and that Roy is very sensitive. Lucky me, in some sense.Roy Hersh wrote:I must believe that maybe Julian had a lot of cheese to eat directly before tasting this wine.