A 1998 Pagodes de Cos wine served at a high-end restaurant was found to be severely "corked," leading to a discussion on the chemical TPA (2,4,6-Trichloroanisole). The hosts explain that this contamination can come from rotting corks or even evaporation from certain paints used in wineries. A historical instance involving BV Private Reserve in the late 1990s is cited as an example of widespread batch contamination.
