Cork taint is wine contamination from 2,4,6-trichloroanisole (TCA), typically caused by cork treatment with chlorine-based sanitizers. Corked wine develops musty, moldy aromas (wet cardboard, damp basement) making wine unpleasant and undrinkable. TCA is toxic to taste perception (humans detect it at parts per trillion) but harmless if ingested. Cork-taint incidence has declined as cork-producers improved practices; screw-cap closures eliminate cork taint entirely. Retailers typically replace corked bottles without question.
WHY IT MATTERS FOR COLLECTORS
Cork taint is a legitimate fault warranting replacement. Understanding cork taint helps distinguish it from other off-aromas.
Tasting cues
- Cork taint is usually TCA (2,4,6-trichloroanisole) and related musty compounds.
- Fruit smells “dulled” even when you cannot name the cardboard note yet.
- Compare with a second bottle when stakes are high — one bottle is not the vintage.
Examples
- Industry estimates of TCA incidence vary by closure quality and era; modern corks are better controlled.
- “Corked” in casual speech usually means cork taint, not a broken cork.
Cellar actions
- Keep a simple tasting log: date, wine, fault notes — patterns matter for claims.
- For irreplaceable bottles, open early enough in a meal that a backup is still useful.
Related terms
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