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?
The real deal is exactly what you've been studying. TCA plays no favourites. One of the most TCA affected wines I've dealt with was a bottle of Champange. The bubbles seemed to be lifting the aroma of TCA out of the bottle, causing my entire kitchen to smell of TCA. Great learning opportunity for my family, and the liquor store was more than happy to swap it for another bottle. I'm curious, did the manager sample from the bottle? That tends to settle disputes.
I wanted him to try it, so I said I was looking forward to what he thought of the wine but he just walked off to the back of the store.
Thanks for putting my mind to rest, I thought I completely missed something regarding all this.