I just returned a bottle of Cava after detecting cork taint but the manager informed me, rather callously, that sparkling wine that undergoes secondary fermentation in the bottle "simply can not" be affected.
This has never come up iny studies and I was sure that all wines with corks could be affected - what's the real deal?
I think that manager might not understand what Cork Taint is. Fermentation has zilch to do with TCA.
Karen MacNeil mentioned this exact topic in this week's Wine Speed email:
Awesome resource and it's quite timely for me! Thanks for helping me out.