Bad wine. Not a troublesome varietal or rogue combination of flavors, but a wine that no longer contains its magic. Sometimes a guest will declare a wine to be "bad" when the quality is actually perfect, but the flavors just do not suit their palate. Too young, not stored properly, or old are legitimate reasons why a wine deserves to be sent back and put out of its misery.
- Wine that begs to be drank (aka not "bad" wine) can possibly have little pieces of cork floating in it--cork presence is not an indication of lack of quality but rather just a flaky cork. We all have that one cork!
- It is impossible to determine if a wine is "corked" by simply smelling the cork itself.
- Screw caps and synthetic corks CANNOT be involved in a rightly-proclaimed "corked" bottle.
Cork=natural; essentially tree trunk. Bacteria just love to grub on these types of foods. Any kind of fungus floating around discover the cork and the byproduct is TCA, Trichloroanisole, a chemical compound that negatively affects the fermenting grape juice.
- Moldy basement, flat and dull, with no fruit characteristics. Such are the feelings when tasting a genuinely corked wine.
- Musty and almost like an entire dust wand was shaken out right into the wine.
- TIP: It’s harder to sniff out a corked red wine than a corked white wine.