| http://www.w3.org/ns/prov#value | - Sorry, but I disagree with you on this one.TCA is a problem, a flaw, and if one picks it up, that should never be a bad thing.That some tasters are much more sensitive to it, than others, is also not a bad thing.It is NOT an attribute to ANY wine, and should not be accepted, as such, like some levels of Bret can be, in other wines.When I encounter a corked bottle of wine, if I do not feel compel
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