For perhaps the tenth time in the last month, I opened a bottle of tainted wine a few nights ago. The 2001 Sauvion Pouilly-Fumé, a generally reliable white wine made from Sauvignon Blanc grapes grown in the Loire Valley, had clearly gone off. The cause, most likely, was either oxidation or a cork contaminated with 2,4,6-Trichloroanisole (TCA). Most of us who diagnose bad wine by taste but aren't handy with a chemistry set assume the latter. Regardless, who absorbs the cost of the undrinkable bottle, which... More >>>