Corked is a term used to describe a wine that has been contaminated by a faulty cork. This contamination can occur when a chemical compound called 2,4,6-trichloroanisole (TCA) forms on the cork, usually due to a reaction between the cork and chlorine compounds used in the bleaching process. When a wine is corked, it can have a musty, damp cardboard-like smell and taste that overpowers the wine's natural flavors and aromas. This can be disappointing for wine enthusiasts who are expecting a high-quality wine drinking experience. In recent years, alternative wine closures such as screw caps and synthetic corks have become more popular as a way to prevent cork taint and ensure that wines are not corked.

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