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Ever opened a bottle of wine, taken a sip, and thought something wasn’t quite right? It might be corked. This common wine fault can turn a beautiful bottle into a disappointing experience – but how can you tell for sure? Let’s break it down.
Corked wine doesn’t mean finding pieces of cork floating in your glass. Instead, it refers to a wine fault caused by TCA (2,4,6 – trichloroanisole) – a chemical compound that develops when natural corks come into contact with certain fungi and chlorinated cleaning agents. This reaction can taint the wine, dulling its aromas and flavours.
Estimates suggest between 3-5% of all wines sealed with natural corks are affected by TCA. While the percentage may seem small, it’s still frustrating when you open a bottle expecting rich, vibrant flavours but get something flat and lifeless instead. The fault occurs at the molecular level, meaning you won’t see any difference in the wine’s appearance – but your nose and palate will tell you something’s off.
At first glance, a corked wine looks just like any other bottle. It won’t be cloudy, and there won’t be floating bits of cork (which are harmless, by the way). The real giveaway is the aroma and taste.
A corked wine often smells musty, like damp cardboard, wet dog, or a mouldy basement. Instead of the fresh, fruity, or complex aromas you’d expect, the wine seems muted, dull, or just unpleasant. On the palate, it can taste flat, lifeless, or even slightly bitter, as if all the fruitiness has been stripped away. Even high-quality wines with bold flavours can be reduced to something lackluster and disappointing.
Yes, drinking corked wine won’t make you ill – but it won’t be enjoyable either. If the wine smells and tastes musty or dull, it’s best not to force yourself to drink it.
If you suspect your wine is corked, return it to where you purchased it – most reputable wine merchants (including us!) will replace a corked bottle without hesitation.
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