Whether it’s a dry Chablis or punchy, full-bodied Cabernet Sauvignon, a glass or two of quality wine can be one of life’s small pleasures.
A phenomenon known as “cork taint” can, however, create a host of problems including rancid smells and an off-putting taste.
It’s a problem that Fredérique Vaquer, a winemaker in the south of France, has first-hand experience of.
“One time, I was with a lot of customers, it was a very important tasting and I opened a magnum,” she told CNBC’s Sustainable Energy.
“I had only one magnum … normally, it’s a beautiful wine and that time it was ‘corky’.”
When it comes to cork tainted wine, the chemical compound 2,4,6-Trichloroanisole, or TCA, which can make…