Corky, corked: Contaminated by a tainted cork (technically a mold known as 2,4,6-Trichloroanisole), which gives the wine a musty, wet cardboard smell and can compromise its fruit component and dry out its aftertaste.
Corky: An "off" characteristic in wines due to imperfect corks. Often caused by the chemical compound trichloroanisole or TCA, corkiness is believed to come from fungi that are not detectable on dry corks, or by a cork processed with chlorine.
Corky
Having the odor of cork, due to a defective cork.
CORTESE
A minor white-wine grape grown in the Piedmont region of Italy. Used to make whites such as Cortese di Gavi.
Corky
Disagreeable odour and flat taste of rotten cork due to a defective cork in the bottle.
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Corky
A fault caused by an improperly cured cork, which makes the affected wine emit a disagreeable smell.
Corky: The odor and taste of cork that indicates deterioration of the wine.
Coupage: The adding of one wine to another to improve or enhance its qualities. It may be from the same or different years.
CORKY
A corky (or "corked") wine has an unpleasant odor and flavor of musty, moldy cork. It is very reminiscent of the smell of a mildewed cloth that has been allowed to sit without drying.
Corked/corky
A musty, wet cardboard smell and taste. This is most often caused by TCA (trichloroanisole) found in a defective cork, hence the name. A wine that has been corked is unsalvageable.
Corked, corky
Strong cork odor, frequently due to a faulty cork.
Creamy
A smooth, cream-like flavor and sensation resulting from malolactic fermentation.
Corked, corky-Smelling of cork rather than wine; due to a faulty cork.
Crisp-Fresh, brisk character, usually with high acidity.
Deep-Having layers of persistent flavor that gradually unfold with aeration.
Corked, corky
Smelling of cork rather than wine; due to a faulty cork.
Crisp
Fresh, brisk character, usually with high acidity.
Corked, corky: Always a flaw: Wine afflicted by an undetectable cork fungus that imparts an unpleasant musty, damp-cardboard flavor that obliterates all other aromas and flavors in the wine. The French call it bouchonne.
Corked or Corky Describes a wine with the off-putting flavor and aroma caused by a tainted cork; musty basement or moldy newspaper.
Corked or Corky
A moldy odor and flavor caused from a fungus-infected cork, caused by tiny amounts of tyrene that contaminate the wine.
Corked / Corky
The most common fault in wine and the reason for the tasting ritual at a restaurant. The characteristic smell is a moldy, wet cardboard aroma. The cause is bacteria from the cork that has reacted with the bleaching process.
The Cork Oak is unrelated to the "cork trees" (Phellodendron), which have corky bark but are not used for cork production.
As late as the mid 1600s, French wine makers did not use cork stoppers.
"Corked", the term used to describe the affliction, has nothing to do with cork floating in the wine, but rather (not to get too technical) a condition in which the wine has reacted with a substance in the cork, producing a musty, corky smell and ...
" Unfortunately, almost one out of twelve bottles will have some off, corky flavors. It is for this reason that alternative wine bottle closures have been tested in recent years, but the use of non-cork closures has been resisted by traditionalists.
TCA can be formed in many ways; most consumers associate it with "corky" bottles, because corks are particularly susceptible to contamination by the compound.
Casky: the odor or, less often, the flavor a wine has either from its having rested too long in wood or the latter's being contaminated. Often confused with corky.
Additionally, sometimes there is a fungus on the cork which can ruin a bottle of wine (some refer to this as the wine being "corked or corky" as in bad, and/or a person who has had too much wine to drink and is drunk).
 See also: Wine, Dry, Aroma, Grape, Red Wine
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