How to Sniff Out Cork Taint in Wine

When preparing for a special evening with a carefully selected bottle of wine, few things are as disheartening as encountering cork taint. This fault, notorious for its unpleasant, musty aroma reminiscent of wet cardboard or a damp basement, can completely overshadow the wine's intended flavors and aromas. Cork taint, primarily caused by the compound TCA (trichloroanisole), is a surprisingly common issue, impacting the wine industry to the tune of over $1 billion annually.

Some studies estimate that nearly 5% of wines sealed with natural cork experience this flaw, making it a prevalent concern for producers and wine enthusiasts alike. While rare in the grand scheme of all wines, the chance of encountering TCA is significant enough that alternative closures, like screw caps and synthetic corks, have gained popularity as a way to minimize this risk. it's essential to understand that cork taint is largely caused by an interaction of fungal growth with chlorine. The compound is known as TCA (2,4,6-Trichloroanisole) and you can learn more about it at PubMed.

The first step in identifying cork taint is to rely on your nose. Upon opening a bottle, give the cork a sniff. If it smells like musty newspapers or moldy cardboard, it's worth further investigation into the wine itself. Pour a small amount into a glass and give it a swirl. The swirling helps to release the aromas, aiding in the detection of any faults. Bring the glass to your nose and take a deep sniff. The presence of TCA will usually present itself as a potent, undesirable scent that overshadows the wine’s natural bouquet, often associated with the smell of wet dog or old newspapers.

Once you suspect cork taint, don't hesitate to taste the wine. Though less prominent than its aroma, cork taint can also alter the wine's flavor, making it flat and lackluster, stripping it of its fruity or floral notes.If faced with a tainted bottle, don't worry. Tainted wine is harmless even though its smell might be quite off-putting. In restaurants, it is customary to alert your waiter to the tainted bottle, which they typically replace with a fresh one. This policy also typically applies to bottles bought from reputable wine shops.

In safeguarding your wine experiences, take solace in the fact that cork taint, though prevalent, only affects a small percentage of wines. With increasing improvements and alternatives such as synthetic corks and screw-caps, producers continue to combat the instances of tainting. And remember, not all old corks will come with "taint". The cork in our cover graphic for this article recently came out of a 1974 Rioja and it was beautiful!