Hello Bill,

Every time I attend a major tasting I find at least a couple of truly corked wines being poured to attendees. I don't fancy my palate the sharpest on this plane, but corked is corked.

Been skimming Chow for years but have rarely had the time to 'dive in', as such. Anyway, I keep running into your balanced, informed comments and wanted to say "Good man (or whatever) ya are!" We concur on many things. By the way, my sweetie shares my sensitivity to TCA as well...

Anyway, I was prompted to write by your Brett comment. My palate seems to share your palate's ambivalence to it. After happy, profound experiences with a number of wines such as Beaucastel's Châteauneuf-du-Pape Hommage à Jacques Perrin (and other wondrous 'animal' wines) I can't always say it is a fault.

This is at odds with maria l's comment (who has, from my perspective, many 'spot-on' rebuttal comments here).

Today I found the following article (and, considering your voluminous output, I checked comments there before copying it here!)

If, indeed, you haven't seen it, you may feel somewhat vindicated:

http://palatepress.com/2013/01/wine/r...

I know I do...

Best regards,

taocrasorm