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Corked Wines: How one winemaker avoids them at the winery

Fred Scherrer explains how he works to avoid cork taint in his bottles before putting corks into his bottles at the Scherrer Winery. Cork taint is the result of a chemical compound 2,4,6-trichloroanisolees, that develops when molds cleanse their environment of chlorine. Wines with TCA have a moldy cardboard smell and are usually devoid of fruit aromas.

Filmed with Jessica Bell of the Midwest Wine School in Chicago at C House Restaurant. Sound and video quality has increased dramatically at Ask a Winemaker, but we love these old “library” offerings that show were we started.