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the20 team
January 29, 2013 | the20 team

Cork Taint

Few things taste worse than a ‘corked’ bottle of wine.  What you’re tasting is a substance called 2, 4, 6-trichloroanisole or TCA.  This compound is transferred into your wine from the cork, and even in trace amounts (mere parts per trillion) can make the juice taste like moldy newspapers, a wet dog, or a damp basement.  We only occasionally eat these things (for research purposes or dares mostly), and certainly don’t recommend you try them.  Just take our word for it that they are not appetizing.  Don’t be a victim of corked wine!  Join the boxed wine revolution today at  We do it in a bag.


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