Yesterday, amid a nightmarish run of bad corks in a flight of 1997 Napa Valley Cabernets we were tasting in the office, we coined what, for us, is a new phrase to describe an odd malady—a wine that’s "double-corked."
We used it to identify a wine that is spoiled not only by a TCA-tainted cork, but also a cork that has failed, resulting in an oxidized bottle that's also musty. This was, for me, a rare experience, even after tasting tens of thousands of bottles over the years.
Obviously, we had corks on the brain as we opened one flawed bottle after the next. Frustrating hardly captured the mood. Frightening is more like it when you open three corked bottles in a row.
Of the 34 1997s we tried yesterday, nine were TCA-corked, and at least three were, using our new term, double-corked. That means that even if the cork had been good, as in TCA-free, the cork failed anyway. A couple more wines were simply off, with nutty Sherry flavors.
Have you ever experienced a "double-corked" wine?