Cork taint is a wine fault most commonly associated with the compound 2,4,6-trichloroanisole (TCA), which can contaminate natural cork and, in some cases, other winery materials. TCA can suppress fruit aromas and create musty, damp-cardboard, mouldy cellar or wet newspaper notes. Even very small concentrations can affect a wine’s aroma.
TCA can form when certain fungi or microorganisms interact with chlorinated compounds in contaminated materials. Natural cork has historically been a common source, but TCA can also originate from contaminated wood, pallets, barrels or winery equipment. Not every corked wine contains visible cork particles, and bits of cork in the glass are not the same as cork taint.
Common descriptors include wet cardboard, damp basement, mouldy newspaper and musty cloth. The wine may seem muted or stripped of fruit, even if the musty aroma is subtle. The fault can affect red, white and sparkling wines.
If a guest identifies possible cork taint, assess the bottle calmly and compare the aroma with the expected wine profile. If the wine is clearly faulty, replace it according to the restaurant’s service policy. Do not argue that the wine is acceptable because the cork looks sound or because the bottle contains no cork fragments.
Example: a bottle of Chardonnay that smells of damp cardboard and has little fruit may be cork-tainted, even if its colour and appearance seem normal.
Chef’s note: cork taint is not caused by a guest finding a piece of cork in the glass. The fault is an aroma and flavour defect, most commonly linked to TCA.
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