“We can put a man on the moon but we haven’t yet worked out how to close a bottle of wine properly” sums it up. The jury is still out on this subject, even though we’ve been making wine for thousands of years. Here Stephen talks to TV journalist and wine blogger Kendall Harris (Wine2Three) about 5 different wine closures.
In the video, Stephen refers to TCA as being a bacteria, but he should have probably used the word ‘compound’. He doesn’t always think straight when under pressure. TCA in cork (or its transfer by other means) into wine is complex, but mostly results when naturally-occurring airborne fungi are presented with chlorophenol compounds, which they then convert into chlorinated anisole derivatives. Read more about cork taint on Wikipedia.