I was just moving a bunch of wine from offsite to my new cellar at home and was wondering - hypothetically if there is tca in something from offsite and I bring it in, how would you get rid of it? Can you?
maybe it was simple mold? I don’t know, but one of the boxes i had smelled. I threw it away and didn’t use it, but that’s what got me wondering. Maybe I’m misusing the TCA moniker???
Nothing. It has to be in the wine(or bottle) to begin with or in the cork for it to effect the wine. Its only an annoyance for you but if it were in a winery there could be danger of it getting into the equipment.
Yes but one that will haunt you for the rest of your days. Every time a wine opened in your presence is corked, people will give you side glances because they will know. After a while you will be persona non grata. In the end people won’t even dare answer your calls by fear that you could somehow taint the wines from a distance. You will be very, VERY lonely.
Apropos of something-or-other, I had the strangest TCA experience the other day. My kids picked out a bag of freeze dried bananas at Trader Joe’s. I tasted one out of morbid curiosity, and it left behind the strongest TCA flavor I’ve ever experienced. Absolutely heinous.
Has anyone ever tasted TCA in any sort of processed food? Could it even happen?