Top wine faults and what to look for
18th October, 2016
by
Lucy Jenkins
Cork taint
Corked wine will smell distinctively of a drenched doggy
How: Caused by 2,4,6 trichloroanisole (TCA) or 2,4,6-tribromoanisole (TBA) which occurs when a tainted cork comes into contact with wine and can happen in the production process.
What to look for: Distinctive musty/mouldy aroma, suppressed fruit. Common complaints include wet dog, mushroom, or dank earthy notes. Mousecage-like flavour on palate. Cork taint is one of the most well-known of wine faults and often wine is described as being corked when It isn’t – it will definitely be obvious if a wine is corked!