Corked wine is wine that has been contaminated by a chemical compound called TCA (2,4,6-trichloroanisole). TCA is a naturally occurring chemical that can sometimes be found in cork, and it can also be produced by the breakdown of certain pesticides and disinfectants.
The presence of TCA in wine is often referred to as "cork taint," as the cork is the most common source of the chemical. However, it is important to note that not all wines with cork closures are corked, and TCA can also be introduced into wine through other sources such as contaminated barrels or storage facilities.
There are a few ways to tell if a wine is corked. One of the most obvious signs is the presence of a musty or moldy smell. The wine may also taste flat or dull, and it may lack the fruit flavors and aromas that are typically present in a good wine.
Corked wine is a common problem, with estimates ranging from 2% to 8% of all wines being affected. If you suspect a wine is corked, you can ask your server or the staff at the wine shop for a second opinion, or you can try a different bottle. If you are unsure whether a wine is corked or not, it is always best to err on the side of caution and avoid drinking it
Article Written by: Austin Texas Wine Society