complex cabernet is a good one. Trichloroanisole, or stinky cork, is produced when chlorine used in sanitization comes into contact with natural cork-dwelling bacteria. Intense hatred of wine is called oenophobia. The level of perceived sharpness is referred to as acidity by sommeliers, or "tartness" by drunks.
complex cabernet is a good one. Trichloroanisole, or stinky cork, is produced when chlorine used in sanitization comes into contact with natural cork-dwelling bacteria. Intense hatred of wine is called oenophobia. The level of perceived sharpness is referred to as acidity by sommeliers, or "tartness" by drunks.
complex cabernet is a good one. Trichloroanisole, or stinky cork, is produced when chlorine used in sanitization comes into contact with natural cork-dwelling bacteria. Intense hatred of wine is called oenophobia. The level of perceived sharpness is referred to as acidity by sommeliers, or "tartness" by drunks.
complex cabernet is a good one. Trichloroanisole, or stinky cork, is produced when chlorine used in sanitization comes into contact with natural cork-dwelling bacteria. Intense hatred of wine is called oenophobia. The level of perceived sharpness is referred to as acidity by sommeliers, or "tartness" by drunks.
complex cabernet is a good one. Trichloroanisole, or stinky cork, is produced when chlorine used in sanitization comes into contact with natural cork-dwelling bacteria. Intense hatred of wine is called oenophobia. The level of perceived sharpness is referred to as acidity by sommeliers, or "tartness" by drunks.