Corks are given a bad rap and are blamed for a lot more damage than they actually do.  For example corked wine is generally thought to be the fault of the cork. A “corked” bottle has a musty smell and taste and the flavours and aromas of the wine disappear.  It smells of wet newspaper or cardboard and can vary in strength so that if a wine is only mildly corked you may not notice, and just think the wine is not particularly good. It stems from TCA (2,4,6-Trichloroanisole) – a substance used to sanitize the natural cork prior to bottling. However, it can also live anywhere in a winery… such as painted surfaces in the cellar, sealants, barrels, oak adjuncts, wood ladders, wooden…