Corks, once a living organism, can harbor spores that are related to
TCA. Cork producers sterilize corks to eliminate the problem; however,
if one spore survives (which happens), TCA evolves. There are no
producers who are either immune or prone to TCA. TCA happens to all
producers. One would think that quality corks (they do have "quality"
ratings, and the producers pay for that) would eliminate TCA. Not so.
There's no elimination short of finding other substances, and we're in
that process. Plastic corks have been tried (hard to get out, then put
back in the bottle). Many producers are giving screw caps a try as a
possible answer. We'll see. Winemakers have shared with me (I'm an
industry publicist, so I interview these guys on all matters relating
to the industry) that there's a chemistry that happens in the bottle
with bottle aging. The small amount of aeration that occurs from a cork
won't happen with screw caps. So, the wine's not going to be the same
as if it had been in a bottle with cork. Only time will tell. We're in
the experimental stages of "choice" development, and your purchasing
power will dictate where this all goes.