Originally posted by asv:
I know what corked is: that wet cardboard, damp cellar smell and taste. I don't know what Laube picks up when he says it's corked. Perhaps you are correct, PH, and it is a condition that I did not recognize as corked.
The description you give "wet cardboard, damp cellar smell etc." is the classic description of a profoundly corked bottle to the average palate. The problem with TCA, and frankly the biggest problem in my opinion is this: Mildly corked bottles. To the average set of taste buds, the classic mustiness of a corked bottle may not be readily apparent. The symptoms are much more subtle and involve muted flavors, flat profile and reduced fruit presence. The problem with these bottles is that unless the taster has a baseline to go from, some previous experience with the exact same bottle of wine, the fact that the bottle is corked could be attributed to it being a bad wine, and not a bad bottle.
Have you had the wine you're referring to before? If not, do you have another bottle to compare with the one you're referencing? What was the wine that prompted your post, fwiw?