Musty describes a damp, mouldy or stale smell reminiscent of a wet basement, damp cardboard or a mouldy cloth. In wine, it may indicate cork taint caused by compounds such as 2,4,6-trichloroanisole (TCA), although musty aromas can have other causes, including storage or cellar problems.
A corked wine is not simply a wine with pieces of cork in it. TCA can suppress fruit aromas and create a musty smell even when the cork looks normal. A wine affected by cork taint should not be served to a guest; confirm the fault and follow the restaurant’s bottle-replacement procedure.
Example: if a bottle smells of damp cardboard or a wet cellar and its fruit seems muted, it may be cork-tainted.
Related terms: corked refers to a wine affected by cork taint; oxidised describes damage from excessive oxygen exposure.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
