If I were to ask you to describe what a “corked” wine – contaminated with mold from the cork – smelled like, what would you say?
My best description of a corked wine is a bunch of green bananas at the grocery store.
I only know this because I’ve been unlucky enough to smell some pretty badly-corked wines in my time which lodged in my memory. I’ve also been fortunate to smell a standard reference vial of TCA, the chemical that is responsible for cork taint.
In fact, if you are really into it, you can purchase aroma kits, such as “Le Nez du Vin” from Wine Aromas for between $119 and $399. The aromas are fascinating and really do help to calibrate your memory for aromas, making wine tasting almost into a game of “name that scent.”
But rather than spend all that money, I’d recommend you check out http://universityofwine.com" target="_blank">G.M. “Pooch” Pucilowski’s next Wine Sensory Seminar at Oak Ridge Winery on Saturday, October 25 at 10am. Not only will you get to taste “wines with varying degrees of additives,” you’ll also get to smell all the vials he made or shelled out a fortune to buy. Call 916-217-3385 or email talknturkeyCA@yahoo.com for details.