Had another corked wine. I say ‘another’, but actually, it’s the first in ages. I wonder whether it’s getting rarer? Or maybe, it’s because many wines I drink are sealed with alternative closures or treated technical corks such as Diam?
Once again, this corked wine has some large, deep lenticels on the wine-facing end. I’ve wondered before about whether there might be a correlation with lenticels and taint, because these are the gas exchange pores in the bark that will inevitably be colonized by fungi and bacteria.
There is an AWRI (Australian Wine Research Institute) study that looked at where the taint is found in corks. They concluded that because most is found on the exterior surfaces, the taint molecule TCA is being produced after cork punching. But they looked at a batch of cork with unusually high levels of taint. For less tainted batches, could the lenticels still be correlated with taint?
If so, it would be pretty much impossible to have 100% zero TCA contamination of corks.