Classic:
Suddenly it hit me ... the doggone salad? was corked?! Unquestionably TCA?-afflicted, it had that unmistakeable dank, wet-cardboard and chlorine scent for sure. But how in the heck could a salad be corked? Then the light bulb popped on: Balsamic! Balsamic vinegar?? from a cork?-stoppered bottle!
Nasty. I wonder how many people eat the salad without picking up on the tainted dressing? And that's to say nothing about olive? oil? gone rancid.
I'll bet you think twice before using Italian bread to mop-up the olive-oil/balsamic vinegar in a side-dish combination again.
As for the cork vs. screwcap? argument, I think 5% of all produced wines being affected is reason enough to move away from the bouncy wooden wine-stopper.
As I've said before: it's all about what's inside the bottle.