What Does It Mean When A Wine Is Corked?

When a wine is described as "corked," it means the wine has been tainted by a chemical compound called TCA, or 2,4,6-trichloroanisole. This compound can develop when natural fungi in the cork come into contact with certain chlorides found in bleach or other sanitizing agents used during the cork manufacturing process. The presence of TCA in wine results in a musty, moldy smell reminiscent of damp cardboard, wet dog, or a mildewed basement, and it significantly diminishes the wine's natural aroma and flavor profile. The term "corked" does not refer to pieces of cork floating in the bottle, but rather to this specific contamination. Cork taint can affect wines sealed with natural corks, and it is estimated that a small percentage of all wines suffer from this fault. A corked wine is considered flawed and generally undrinkable, as the taint overshadows the intended characteristics of the wine, making it unpleasant to consume. Although not harmful to health, the experience of drinking corked wine is usually disappointing, especially for those anticipating the true flavors intended by the winemaker.