The Wine Thread

[mosesbotbol]

Originally Posted by TheRiddick

If one doesn't smell either brett or TCA when they are clearly present in wine, then all I can say is one shouldn't rely on one's nose and palate too much.

TCA is very subjective. I was at a port wine tasting with one of the most respected port wine experts in the world. He was the only one who did not notice TCA on one flight of port we had. I've heard that some can't discern TCA very easily. I can, but could hardly tell if it's oriental spice or spice box...

Originally Posted by TheRiddick

Bottle aging IS personal taste and preference, many love tannic wines, many don't, any don't care either way. Not so with brett and TCA, they are physical faults and there is no such thing as "little" as they only gather strength with air contact.

That is why I mentioned pop and pouring some wines might go right beyond someone detecting either. If they were pop and pour and being judged, then those faults aren't as big.

[TheRiddick]

Originally Posted by mosesbotbol

... I was at a port wine tasting with one of the most respected port wine experts in the world...

You're talking about Roy?