“Corked” is one of the most misunderstood terms in wine. It doesn’t mean there are bits of cork floating in your glass. A corked wine is a faulty wine, tainted by a chemical compound that makes it smell musty and flat. Here’s how to spot it, and what to do if you find one.
What causes corked wine?
Corked wine is caused by a compound called TCA (2,4,6-trichloroanisole). It forms when natural fungi in cork bark come into contact with certain chlorine compounds. Even tiny amounts, invisible and harmless to health, can ruin the smell and taste of a wine.
TCA can occasionally also come from contaminated barrels or wineries, which is why even some wines with screwcaps can very rarely be affected.
How to tell if a wine is corked
A corked wine smells of:
- Damp cardboard
- A musty cellar or wet basement
- Wet dog or wet newspaper
- Mouldy, mushroomy dampness
Even when the smell is faint, TCA flattens the fruit. A mildly corked wine might just seem dull and lifeless, with very little aroma and a short finish. The fault usually gets more obvious as the wine sits in the glass.
Tip: smell the wine, not the cork. Corks often smell a bit woody whether the wine is faulty or not.
What corked wine is not
- Bits of cork in your wine: this is harmless. Just fish them out.
- Sediment or crystals: natural, harmless deposits. Sediment is common in older reds and port, and tiny clear “wine diamonds” (tartrate crystals) can appear in whites.
- Wine you don’t like: a wine that’s not to your taste isn’t faulty.
Other wine faults to know
- Oxidised wine: smells flat, nutty or like bruised apple and looks browner than it should. Usually from being open too long or stored badly.
- Heat damage (“cooked” wine): tastes stewed or jammy, sometimes with a pushed-up cork. Caused by storing wine somewhere too hot.
- Vinegary wine: smells sharp and sour, a sign of bacterial spoilage.
How common is corked wine?
Much less common than it used to be. Cork producers have made big improvements, and many winemakers now use screwcaps or technical corks. Still, it can happen to any wine sealed with a natural cork, from cheap to very expensive.
What to do if your wine is corked
- In a restaurant: tell the sommelier or server. They should replace it without fuss. That’s exactly what the tasting at the table is for.
- Bought online or in a shop: put the cork back in and contact the retailer or seller as soon as possible. Many will replace or refund a faulty bottle; check their returns policy.
- Don’t cook with it: the musty taste will carry into your food.
Screwcaps vs corks
Screwcaps avoid cork taint completely and keep fresh, fruity wines tasting bright. They’re now used for many top wines from Australia and New Zealand, such as Brancott Estate Sauvignon Blanc. Natural cork is still preferred for many wines intended for long ageing, though screwcaps are increasingly trusted for these too.
A screwcap is not a sign of cheap wine. Plenty of excellent wines use them.
Storing wine to avoid other faults
Store bottles somewhere cool, dark and steady in temperature, and lie cork-sealed bottles on their side. Read our full guide to storing wine at home.
FAQs
Is corked wine safe to drink?
Yes. TCA isn’t harmful, but it makes wine taste unpleasant.
Can a corked wine recover?
No. Once a wine is corked, the taint won’t go away.
Can screwcap wines be corked?
Very rarely, if TCA came from the winery rather than the closure.
Learn more about what happens at the table in our guide to sommeliers.