A tasting term used to describe wines contaminated by trichloroanisole (a corked wine is not one with bits of cork floating in it). This chemical compound is the product of mould infection in the cork. Said to affect 5% of bottles (some say more, some less) it is one of the main reasons behind the drive towards the increasing use of screwcaps and synthetic closures. It may result in a wine that simply lacks fruit and can be difficult to spot, or it may be horribly obvious, with cardboardy, musty, mushroomy, dank aromas and flavours, rendering the wine completely undrinkable. See my advice page on faulty wine for more information. I also keep a record of corked wines experienced, mainly because it is so annoying.

Wine that has an unpleasant musty smell and taste. It's caused by a mould in the cork. Once you smell it, you know

A wine that has been tainted by a bad cork that has a mold that produces a chemical compound called TCA (Trichloroanisole). This "dirty sock" or "wet newspaper" smell results in a wine that is said to be "corked" or "corky".

An unpleasant smell and taste of cork in the wine due to the use of a poor quality cork.

Corked (or cork taint) describes a wine whose quality is affected by an off-flavour from the cork. It is perceived as a mouldy, 'rotten wood' smell and sometimes bitter taste. About 3% of wines worldwide are affected.

(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.

Wine that has gone off due to problem with the cork - oxidisation causes wines to lose character and gain a musty / off smell

Wine sometimes develops a musty and moldy newspaper flavour due to the chemical composition of some corks which become tainted with no explicable reasons. 3-8 % of bottles are usually 'corked'.

Affected by cork taint. A term used to describe a wine that has been tainted by being in contact with a cork. The introduced taint has a mouldy/musty smell and flavour. The potent smelling compound responsible for the taint is called 2,4,6 Trichloroanisole, or TCA. Cork taint has absolutely nothing to do with the physical nature or condition of the cork. Therefore visual inspection of the cork cannot indicate the existence or otherwise of cork taint.

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...

A wine whose quality is affected by an off-flavour from the cork. It is perceived as a mouldy, 'rotten wood' or damp cardboard smell and sometimes bitter taste. About 3% of all wines worldwide are affected by cork taint.

a wine fault, caused by a contaminated cork, and which gives the wine a musty ‘wet cardboard' smell.

A wine is said to be corked when it develops an musty aroma which is often described as smelling like 'wet newspapers' or a 'damp basement'. It's due to a fungus known as 2,4,6 tricloroanisole (TCA) which attacks natural cork.

An increasingly common condition caused by a tainted cork, "corkiness" is noticeable by a musty, moldy aroma and a harsh, bitter flavor with a dry aftertaste.

An expression meaning the wine has gone bad. Implies an unpleasant, musty, moldy smell imparted by a flawed cork. Cork can contain bacteria that will cause "off" flavors in the wine. Quality cork manufacturers bleach and process corks to minimize the chance of a bottle being "corked." Unfortunately, almost one out of twelve bottles will have some off, corky flavors. It is for this reason that alternative wine bottle closures have been tested in recent years, but the use of non-cork closures has been resisted by traditionalists. Any closure that seals the bottle airtight is a perfect one for wine. Contrary to popular belief, cork does not - or should not - let air into a wine bottle over time. It is intended to create an airtight seal.

Defect in wine resulting in an unpleasant “wet cardboard” smell and taste, caused by tainted cork

A corked wine has an unpleasant, musty smell and flavour resulting from an unclean or faulty cork. It can sometimes be more obvious or can be difficult to spot, but is one of the main reasons for the drive towards screw caps and synthetic closures.

used to describe wines which smell moldy or chemical due to contact with a moldy cork and are therefore undrinkable.

A wine that's been affected by a bad cork. It usually smells musty or moldy, like an old, dank basement.

Describes a wine having the off-putting, musty, moldy-newspaper flavor and aroma and dry aftertaste caused by a tainted cork.

A "Corked" wine suffers from a specific fault where a mouldy cork (or faulty processing of the cork) has caused a chemical called trichloranisole to form, imparting a dirty aroma and flavour to the wine.

wine that has been spoilt and smells off puttingly mouldy because the cork is tainted.

A wine ruined by a faulty cork, where air has entered the bottle.

A corked wine is a flawed wine that has taken on the smell of cork as a result of an unclean or faulty cork. It is perceptible in a bouquet that shows no fruit, only the smell of musty cork, which reminds me of wet cardboard.

A tainted cork can spoil a bottle or give it an "off" taste.

The wine tastes of cork, it is unpleasant to smell and taste, slightly musty. Bad corks are a relatively common problem.

natural cork can sometimes taint the wine and make it smell musty, moldy or like old newspapers - this will also affects flavour.

A tasting term for a wine that has cork taint.

A bottle of wine tainted in flavour because of improper cellaring or air deterioration.

Usually a wine whose quality is affected by the failure of the cork to keep air away from the liquid.

Wine that has been tainted with moldy smells or other obvious flaws from a bad cork

The wine smells of cork, it is unpleasant to smell and taste, slightly musty. The flavor of the wine will typically be flat and dull.

Corky The most common fault in wine and the reason for the tasting ritual at a restaurant. The characteristic smell is a moldy, wet cardboard aroma. The cause is bacteria from the cork that has reacted with the bleaching process. Synthetic corks are free of this defect and this is a leading reason for their increasing adoption.

A flaw in wine caused by 2-4-6-trichloranisole bacteria that manifests as a 'wet cardboard' or 'damp basement' smell.

Corked wine will smell moldy and off-putting, which is the result of a bad cork that has been tainted with a bacteria called TCA (trichloroanisole).

simply this is a “flawed wine” that has taken the smell of the cork and Offers no real aroma or fruit.

Describes a wine that smells and tastes musty or moldy; a problem caused by a defective cork.

Flavor of a wine tastes of cork.

Musty smell/flavour, badly corked wine reeks of mushrooms or damp cardboard. Often but not always caused by natural cork. (Other faults: see Oxidation and Volatile Acidity )

A wine fault, indicated by mouldy, musty smells which mask the wine's fruit and both dry and shorten its palate.

a kind of spoilage, smelling of cork, usually from cracked or seeping cork allowing introduction of air or fungi.

Spoiled wine that has reacted with a cork tainted by mould.

If the wine smells musty it has been contaminated by a mouldy cork and should be sent back. You`ll realise if it`s corked when you`re asked to check the wine. Never be shy to send wine back if you think it`s corked.

Wine that smells moldy because the cork is tainted.

Describes a wine with the off-putting flavour and aroma caused by a tainted cork; musty basement or mouldy newspaper.

Wine has unpleasant "wet cardboard" taste/smell. Reason is thought to be chemical changes in the wine caused by inadequately sterilized cork stopper inserted at bottling source.

An "off" characteristic in wines due to a 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, subst