This weekend I had the opportunity to share a bottle of “corked wine” with my guests while hosting a wine tasting event. And you’re probably thinking what a horrible thing to do! Or how did I know the bottle had corked wine?

The previous evening I had the misfortune of opening a corked bottle of red Burgundy for dinner. I used this corked wine at the event after tasting seven wines with strict instructions to not drink. But it became obvious to all after the first sniff, that something was wrong!

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My purpose for this exercise was to illustrate how to identify corked wine. A bottle of corked wine occurs surprisingly often – 1 in 20 bottles having a natural cork (screw-tops and synthetic corks excluded) is corked. That said, many of us have drank a bottle of corked wine. Who hasn’t tasted wine that is a “little off” and we use an excuse like “past its prime”. A slightly corked wine is not obvious and there is no harm in drinking corked wine.   

The definition of corked wine is a wine which has an undesirable smell or taste that is caused by cork taint or TCA. Read more in my article about how to identify corked wine, what is TCA, etc. However, the cooked wine descriptor is also used to describe a wine that is oxidized (oxygen spoils wine) due to the defective (leaking air) cork.

Cheers, Bob the WineGuy

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