Corked wine (cork taint) is wine contaminated by 2,4,6-trichloroanisole (TCA), a compound from cork treated with fungicides or sanitizers. Corked wine smells musty, moldy, like wet cardboard or damp basement. TCA renders wine unpleasant, though it's not toxic. Incidence rates vary from 1–5% of cork-sealed bottles. Alternative closures (screw caps, synthetic closures) eliminate cork taint, but natural cork advocates argue the minimal incidence doesn't justify replacing traditional closure. Restaurants typically replace corked bottles without question.
WHY IT MATTERS FOR COLLECTORS
Corked wine is a legitimate fault; reputable sellers replace corked bottles. Understanding cork taint helps distinguish it from other off-aromas.
Tasting cues
- Classic TCA: wet cardboard, damp newspaper, or musty basement — fruit is muted or absent.
- Severity ranges from subtle fruit suppression to undrinkable mustiness.
- Not the same as “cork bits in the glass” or ordinary bottle variation.
Examples
- Any cork-sealed wine can be affected; natural cork risk is low but non-zero.
- Screwcap and glass-stopper closures largely remove TCA from the closure itself.
- If multiple bottles of the same wine show the same fault, consider storage or a wider batch issue.
Cellar actions
- Return corked bottles to the merchant when possible — reputable sellers often replace them.
- Do not cellar a confirmed corked bottle hoping it will improve; TCA does not age out.
- Note producer and lot if you see repeated issues.
Related terms
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