The result is an inky-dark wine with complex flavors of berries and red fruit with a long finish. Would make a nice companion to barbecued ribs. Sherry: “Flavors of cassis, blueberry, raspberry ...

The main culprit is 2,4,6-trichloroanisole — mercifully shortened to TCA. This chemical is not inherently dangerous, but it mars the sensory profile of wine, masking fruitiness and vivacity with ...