Indeed. However the quality of corks used seems generally quite good if infected!
To quantify it, I’ve had 4 definite and one possible defectives over 3 years, all from Rhone. One in a restaurant, 4 bought retail. All refunded or changed without any fuss at all, except the one possible where I didn’t bother as it wasn’t a high value wine and it could possibly just have been a poor wine anyway. So that’s 5 out of maybe 80-100 red Rhones opened over that 3 years (a guesstimate), which is about 6-7% compared to nil elsewhere.
I am pretty confident that nil elsewhere is correct too, as I can’t recall a wine that even vaguely seemed defective with cork taint. A couple of older clarets and Spanish which have been a bit jaded/oxidative but not corked.
Not a statistically significant sample size but interesting nonetheless. One white with issues, and yes, it was a white Burgundy…