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?
A teachable moment has fallen into your lap, it's what I live for! You may want to gently educate the manager a bit, I'm sure this is not the first time he has addressed such an issue. Ignorance is curable and I mean that in the nicest of ways.. As a merchant and as a Sommelier, I too have been corrected/educated by a more knowledgeable customer/collector and I've welcomed it, this person may as well? You never know where this may lead, you may become a trusted advisor?