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?
You can get TCA in any wine so long as it touches a source of infection at some point. I once had a screwcap rose that was riddled with TCA and probably was stored in an infected barrel at one point.
Thank you for sharing Martin! I never made the connection it could also come from barrel.