The More We Know

When you know a lot about wine, you can become ultra-critical to flaws, says Dan Berger. Gary Barnes/Pexels

An experience recently changed the way I look at wine -- and especially how others view it.

I pulled the natural cork to open a bottle of wine and poured a glass. Instantly I knew that it had been ruined by cork taint. The cork had been infected with a chemical called TCA that I occasionally see when natural corks are used to seal wine bottles.