(of wine) tainted in flavor by a cork containing excess tannin; "a corked port"
Smelling of cork rather than wine; due to a faulty cork.
Yes, we know most wine bottles have corks in them; no, that's not what geeks mean when they say a wine is Corked or Corky. What they mean is that the wine has been contaminated by a chemical called 2,4,6-trichloroanisol (TCA) that lurks in the black, evil hearts of some small percentage of corks, and makes the affected wine smell really dank and musty; often described as smelling like 'wet cardboard,' but more like wet cardboard that's been sitting for a while in the far corner of your funky old basement. It's pretty nasty -- smell it a few times and you won't forget it. On a side note, we knew a girl in high school also named Corky who smelled perfectly fine. She works on 'The Simpsons' now...
Indicating a moldy, off-taste from a defective cork.
A wine that has been smells and tastes musty or moldy with the unpleasant qualities of a bad cork is said to be “corky†or “corked.
A wine that tastes and smells musty or moldy. This is caused by a defective cork.
A wine that has been imbued with unpleasant qualities of bad cork, strong mustiness. Terms used to describe a wine that's been affected by a faulty cork. This characteristic is caused by a chemical compound (2,4,6-Tricloroanisole-246-TCA) that humans can perceive at levels as low as 30 ppt (parts per trillion). High levels of this compound produce an unmistakably putrefying odor and flavor that many compare to that of moldy, wet cardboard or newspapers. At moderate levels, a corked wine takes on a musty quality; at low levels, it seems austere and lacking in fruit. Wine professionals estimate that 3 to 5 percent of wines are ruined because of bad corks, which is why research is proceeding rapidly for an acceptable synthetic cork.
An "off" characteristic in wines due to imperfect corks. Often caused by the chemical compound trichloroanisole or TCA, corkiness is believed to come from fungi that are not detectable on dry corks, or by a cork processed with chlorine. TCA diminishes the fruit character of the wine, substituting a character like moldy newspapers or old swimming pool towels.
Refers to an unpleasant musty odor or taste in wine, often caused by a moldy cork.
The smell of the (rare) bottle that has a mouldy cork
when the taste of the wine in tainted by the smell of mold, wet basement or even mushrooms.
Disagreeable odour and flat taste of rotten cork due to a defective cork in the bottle.
Wood that is dry and full of holes. Like that found in the outer layer of tree bark.
Describes a wine with the off-putting flavour and aroma caused by a tainted cork; musty basement or mouldy newspaper.
Atypical characteristic of wine caused by the chemical compund trichloroanisole, or TCA, in corks. It diminishes the fruit character in wine, while pronouncing mouldy, ‘old towel' or ‘wet newspaper' like characteristics.
The odor and taste of cork that indicates deterioration of the wine.
