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.