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Opened a Spottswoode sauvignon blanc for mother's day and got a solid whiff and taste of 'soy sauce.'
Never happened before. I asked around, it's simply a variant of 'volatile acids' being present in the wine; the most common being ethyl acetate.
Yuck.
Couldn't taset my way past it.
Earlier in the week, a friend brought over a nice red....and TCA reared in ugly head!
On the plus side, Trader Joe's Two Buck Chuck Shiraz mixed 50/50 with their sparkling blood orange soda makes for some fine sangria.
Follow Ups:
Never had that one. Yeeks!
But I am a strong proponent of screw caps. I really hate opening a good bottle of wine and getting that first whiff of TCA. And I've found that I'm super-sensitive to it, noticing it before others.
I went to a nice, sit down, tasting at one of our better wine stores and noticed the bottle of Meursault they served our table was tainted. When I pointed it out others at our table spoke up. The interesting thing was many at the other tables wanted to taste/smell the wine because they were unaware of tainting. This was a invited group who has to buy a lot of wine from this store to be invited, so I was shocked that they didn't know how to detect TCA.
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