Cork taint
/kɔːrk teɪnt/
wine-quality, wine-fault, cork-taint, wine-tasting, TCA•Last updated April 27, 2025
Cork taint is a wine fault caused by the presence of 2,4,6-trichloroanisole (TCA) or similar compounds, resulting in a musty, moldy, or wet cardboard-like odor and flavor that negatively impacts the wine's taste and aroma.
Examples
- A wine that smells and tastes of wet cardboard due to TCA contamination.
- A bottle of wine returned at a restaurant because it exhibits a musty odor, indicative of cork taint.
- A wine competition where a bottle is disqualified due to evident cork taint.
Etymology
The term 'cork taint' emerged in the late 20th century when the compound TCA was identified as the cause of off-flavors in wine, directly relating to the cork used to seal wine bottles.
Usage Notes
Use 'cork taint' to describe a wine contaminated by TCA or similar compounds, often originating from the cork. It's a common term in wine tasting and quality control, used by professionals and enthusiasts alike to discuss this specific wine fault.