Does the corked component of a wine intensify with age? I just opened a 2001 Cab I've been hanging onto for a few years and it was corked.
I have rarely had a corked young wine, but have had more than my share of, not old but older (5+ years) corked wines. As I understand it the TCA is either present or it's not. In other words it can't just develop in a good cork over time. If that's the case I am wondering if I've been lucky with the younger wines and unlucky with the older ones or if I just didn't notice it until it intensified if indeed that's what it does. Any input would be appreciated.