An Expert Explains How To Tell When Wine Is Corked (and What To Do)

When a waiter offers you a taste of wine from the bottle you have just chosen, it is less about whether you like the taste and more about whether it has gone bad or not.

Corked wine is a natural phenomenon, but annoying – an estimate 1% to 7% of the bottles are corked — and it’s probably likely that you’ll find one at some point in your life. Knowing how to spot a bad bottle of wine will save you from having to pay and drink one.

To get the skinny on corked wine, we turned to an expert for advice.

What is corked wine?

“A corked wine is caused by a compound called trichloroanisole, or TCA, which contaminates the cork, the bottle or the wine itself during harvesting, production or even transportation,” said Vinnie Miliano, bar manager for the famous wine. Waldorf Astoria Chicago.

TCA often exists as fungi in corks, but it can also appear in pesticides, preservatives and cleaning products found in cellars. Barrels and cardboard boxes can also be sources of “contamination”, even if high quality control standards have been rigorously implemented.

“A corked wine is not harmful to consume, but it is certainly not pleasant to drink and it certainly detracts from the experience,” Miliano added.

Despite the temporary awkwardness and disruption of dinner service, it’s A-OK to send back something that doesn’t taste up to par. After all, if you shell out hard earned money to treat yourself and a loved one, you don’t want the evening to go, well, sour.

We asked Miliano, as well as Courtney Cheney, the director of beverage operations Ocean Primeto explain how to tell if a wine is corked and the proper protocol for flagging the problem with a sommelier or server. (For more wine tips, read a sommelier’s best tips for finding budget bottles and see how to properly store any type of open wine).

How to know if a wine is corked

There are typically two immediate indicators to detect if a wine has been corked: aroma and taste. “A corked wine will typically stink, smelling like damp cardboard, musty, or like a damp basement,” Miliano said. “If you taste it, you will notice that the taste can be muted or unpleasant, without the expected fruit and structure.”

Cheney echoes these exact descriptions, adding that a corked wine also tastes “flat with a distinct astringency in severe cases that also lack fruit.”

And while one may believe that some varieties of heavy tannins are more prone to corking than others, TCA does not discriminate. “It is easier, however, to recognize cork contamination in wines that are not peeled, because of the more powerful aromatics that accompany oak aging,” said Cheney. “It is (also) more likely to occur in wines with traditional corks.”

Read more: : We asked a Wine Pro if open red wine lasts longer in the fridge

How to return corked wine

Should you run into a corked bottle, a trained wine professional or bar manager will likely remedy the unfortunate circumstance. “The best approach is the simplest,” Miliano said. “Politely inform your waiter or sommelier. No offense will be taken and most hospitality professionals are trained to handle the situation gracefully.”

This may include tasting the wine itself before replacing the bottle or glass. If you are not entirely sure, you can also rely on their expert palates for an explanation and/or final confirmation.

“I once had a whole case of wonderful Rioja completely uncorked,” said Miliano, who also says there’s no need to “feel embarrassed or angry” at the moment. Quality control is only one part of the process and an important step in determining if additional inventory is affected.

“You can also check the cork, which should be presented to you when your server opens the bottle,” Cheney added. “If it smells musty and damp, it’s probably plugged.” Of course, if there is any kind of pushback, escalate higher to the restaurants or owners after your meal. This can be done by e-mail to avoid confrontation.

Read more: : 7 surprising recipes that you can add wine

Nothing about wine

Cheney summed up the concept of corking wine best: “Cork taint is a natural defect in wines, so most restaurants will replace the bottle without further question or charge.”

While an offensive sip may be unfortunate, remember that it is probably the worst thing that will happen to you that day. Accept it, say something about it, and move on. It’s nobody’s fault (not even the winemaker’s) and you deserve more than a delicious, stress-free meal that’s worth every dollar you spend.