Cork taint is a wine defect that manifests itself as unpleasant aromas and flavors, often described as musty, damp, or reminiscent of wet cardboard. This phenomenon is usually linked to contamination by chemical compounds called TCA (trichloroanisole), which come from the cork stopper or, more rarely, from the winery or barrels.
How does cork taint develop?
TCA is formed when fungi present in natural cork (or in the wood used to make barrels) come into contact with chlorinated compounds, often from disinfectant treatments or chemicals used in the manufacturing process. This compound, even at very low concentrations, can seriously alter the aromas of wine.
How to recognize the taste of cork?
The most common signs of cork taint include:
- Musty smell : similar to that of a damp basement, soggy cardboard or poorly dried laundry.
- Altered taste : the wine appears flat, without fruit, with a dry mouthfeel and hints of mold.
- Absence of usual aromas : the characteristics specific to wine (fruit, spices, wood, etc.) are muffled or almost non-existent.
It is important to note that cork taint can sometimes be subtle, but it still alters the overall wine experience.
Can this be remedied?
Unfortunately, once a wine is affected by cork taint, there is no way to “fix” it. However, the risk can be reduced by adopting rigorous production practices or by opting for alternatives to cork, such as synthetic or screw caps, which are less likely to cause this defect.
How common is cork taint?
It is estimated that approximately 1 to 5% of bottles closed with a cork stopper may be affected by this defect, although this varies depending on the producer and the manufacturing method. It is a well-known phenomenon in the wine world, and it is often frustrating for enthusiasts, as it can occur even in bottles of very prestigious wines.
Cork taint is therefore a dreaded defect, but fortunately increasingly rare thanks to progress in manufacturing techniques and increased monitoring by producers.
