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cork and winery taint

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Learn Wine  :  Ask Dr. Vinny

Could my wines be getting TCA from my cellar?

Posted: March 18, 2015  

Learn Wine  :  Ask Dr. Vinny

Is it possible to "over decant" a wine?

Posted: July 23, 2014  

Learn Wine  :  Ask Dr. Vinny

Why would a bottle sealed with a synthetic cork ever leak?

Posted: April 23, 2014  

Learn Wine  :  Ask Dr. Vinny

I had a bad bottle but the winery wouldn't replace it. What gives?

Posted: March 28, 2014  

Learn Wine  :  Ask Dr. Vinny

Can Port be corked?

Posted: February 28, 2014  

Learn Wine  :  Ask Dr. Vinny

Why would a wine have a screw cap instead of a cork?

Posted: February 19, 2014  

Blogs  :  James Laube's Wine Flights

Tainted Cork Woes

Corks are better than they used to be, but they'll never be perfect

Posted: January 17, 2014  By James Laube

Wine Spectator senior editor James Laube reports his latest findings on the percentage of corked and tainted California wines that were tasted in Wine Spectator's tasting room in 2013. Cork taint frequency was up just a tick last year to a 4.26 percent failure rate.

Nov. 30, 2013 Issue  :  News

Scientists Try to Unravel Cork Taint

A team of researchers in Japan finds that TCA may suppress odor receptors

Posted: November 30, 2013  By Esther Mobley

Nov. 30, 2013 Issue  :  Columns

Another Front in the TCA War

Posted: November 30, 2013  By James Laube

Learn Wine  :  Ask Dr. Vinny

What is a cork made out of?

Posted: October 2, 2013  

Blogs  :  James Laube's Wine Flights

New TCA Study Confirms Suspicions

The cork taint compound actually shuts down our ability to smell a wine

Posted: September 19, 2013  By James Laube

A new study has revealed that 2,4,6-trichloroanisole, or TCA, the compound often responsible for corked wine, is responible for more than just that off-putting moldy aroma: TCA actually blocks our olfactory senses. That cork-tainted wine impedes our sense of smell is no surprise to me. It's something some of us have been witnessing for years now, even if we didn't have the scientific backing.

News & Features  :  News

Cork-Tainted Wine Impedes Sense of Smell

Surprising new research reveals that TCA doesn't smell bad; it just inhibits the nose

Posted: September 19, 2013  By Esther Mobley

Learn Wine  :  Ask Dr. Vinny

Will storing a wine properly prevent it from becoming "corked"?

Posted: August 12, 2013  

Learn Wine  :  Ask Dr. Vinny

Can I really make a bad wine taste better by sticking plastic wrap into my glass?

Posted: May 6, 2013  

Blogs  :  James Laube's Wine Flights

Snitching on Bad Corks

Don't bite your tongue when your nose tells you a bottle is off

Posted: January 23, 2013  By James Laube

I've had cork on the brain of late. Despite that we found the lowest failure rate yet among natural corks for newly released wines in 2012, many potentially great wines end up spoiled in one way or another. With that in mind, it's worth pointing out that there are matters of etiquette when it comes to wines tainted by bad corks.

Blogs  :  James Laube's Wine Flights

A Global Twist on Closures

Our informal tracking of twist-offs indicates that more wines than ever are being bottled under screw caps

Posted: January 11, 2013  By James Laube

Not surprisingly, New World wineries have more openly embraced twist-off closures than Old World producers, who still rely heavily on cork for sealing their bottles.

Much of what defines New World winegrowing relies on advances in technology, and while wine closures are less about technology, they reflect a mindset among vintners that recognizes the shortcomings of corks as well as the viability of their alternatives.

According to our statistics based on wines reviewed in 2012 by Wine Spectator editors, 91 percent of New Zealand's wines were bottled under twist-off, followed by Australia (67 percent), Oregon (23 percent), Argentina (14 percent), Washington (12 percent) and California (8 percent).

Blogs  :  James Laube's Wine Flights

Cork Taint in California Wines Hits New Low

Our informal tracking of wines flawed by TCA reveals lowest rate since 2005

Posted: January 4, 2013  By James Laube

The number of California wines flawed by apparent cork taint (2,4,6-trichloroanisole, otherwise known as TCA) fell in 2012 to its lowest level since we've been informally tracking this controversial issue starting in 2005.

Roughly 3.7 percent of the 3,269 cork-sealed wines from California that we tasted in the Wine Spectator office in 2012 were thought to be tainted by a bad cork.

Learn Wine  :  Ask Dr. Vinny

Is there anything you can do with wine that's gone off?

Posted: October 5, 2012  

Blogs  :  James Laube's Wine Flights

Stag's Leap Cleans Up

After a decade of mediocre wines, a turnaround

Posted: August 22, 2012  By James Laube

Stag's Leap Wine Cellars has cleaned up its cellar.

After nearly a decade of mediocre red wines, many flawed by the spoilage yeast brettanomyces, the owners of this once prominent Napa Valley winery have released the first vintage of what seem to be clean, complex Cabernets.

Learn Wine  :  Ask Dr. Vinny

How do I know if a wine is "corked"? And what recourse is available if it is?

Posted: January 18, 2012  

123 >>


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