How Long Does Corked Red Wine Last?
Corked red wine will, unfortunately, not improve with age. It is essentially spoiled upon opening, and while it won’t become dangerous to drink, its unpleasant aroma and taste will only become more pronounced over a relatively short period, usually within hours.
Understanding Cork Taint
Cork taint, technically known as trichloroanisole (TCA) contamination, is a frustrating reality for wine lovers. It’s not a result of a poor wine-making process or negligence on the part of the producer; it’s a chemical compound that can develop in natural cork. This compound taints the wine with unpleasant aromas and flavors, rendering it undrinkable and ruining the experience.
Identifying Corked Wine
The characteristic aroma of corked wine is often described as musty, moldy, or wet cardboard. It can also smell like a damp basement or a wet dog. It’s important to note that these aromas are subtle in some cases, making identification difficult. The wine itself may appear cloudy or dull, although this is not always a reliable indicator.
How TCA Develops
TCA is formed when naturally occurring fungi in cork come into contact with chlorinated phenols, which can be found in wood preservatives, cleaning agents, and even the chlorine used to sanitize winery equipment. The fungus converts these phenols into TCA, which then leaches into the wine. The severity of the cork taint can vary considerably.
Is Corked Wine Dangerous?
No, corked wine is not dangerous to drink. TCA is not toxic to humans. However, it will certainly ruin your enjoyment of the wine. Drinking corked wine won’t make you sick, but you will be left with an unpleasant taste in your mouth and a disappointing experience.
What to Do If You Encounter Corked Wine
If you suspect your wine is corked, the best course of action is to return it to the retailer or restaurant where you purchased it. Most reputable establishments will readily replace a corked bottle. Always try a small sample before serving the wine to guests, especially if you have an older bottle.
The Debate About Synthetic Closures
Due to the prevalence of cork taint, many producers are exploring alternative closures such as screw caps and synthetic corks. While these closures eliminate the risk of TCA contamination, some wine enthusiasts argue that they can impact the wine’s aging potential and overall flavor development. This debate continues within the wine world.
Short-Term Storage of a Potentially Corked Bottle
If you suspect your wine is corked, but need to wait before returning it to the shop or throwing it away, the proper storage is as follows:
- Recork it properly using the existing cork or a wine stopper.
- Store in the fridge to slow down oxidation, which can amplify the off-flavors.
- If possible, avoid storing it with other wines to prevent the taint from potentially affecting them through shared airspace.
Comparison: Corked vs. Oxidized Wine
It’s important to distinguish between corked wine and oxidized wine. While both are undesirable, they are caused by different factors and exhibit distinct characteristics.
| Feature | Corked Wine (TCA) | Oxidized Wine |
|---|---|---|
| Cause | TCA contamination in the cork | Exposure to oxygen |
| Aroma | Musty, moldy, wet cardboard | Sherry-like, nutty, vinegar |
| Taste | Flat, muted fruit, unpleasant aftertaste | Sour, stale, lacks vibrancy |
| Appearance | May appear dull, but often normal | Brownish tint |
| Aging Impact | Wine is ruined immediately | Progressive decline in quality over time |
Factors Influencing the Perception of Cork Taint
Several factors influence the extent to which an individual perceives cork taint. These include:
- Individual sensitivity: Some people are more sensitive to TCA than others.
- Concentration of TCA: The higher the concentration of TCA, the more noticeable the taint.
- Wine style: Cork taint can be more difficult to detect in some wines, such as those with strong oak flavors.
Mitigating the Effects of Cork Taint (Limited Success)
While there is no foolproof way to remove TCA from corked wine, some unconventional methods have been suggested, though they offer limited and often inconsistent results. One such method involves using plastic wrap to absorb the TCA. However, this technique is controversial and not widely endorsed by wine experts.
Beyond the Bottle: TCA in Wine Cellars
TCA is not just limited to the corks themselves. It can be present in wine cellars, contaminating entire collections. Sources of TCA in cellars can include:
- Treated wood
- Cleaning products
- Contaminated bottles
- The corks themselves
Frequently Asked Questions
Is there a way to prevent cork taint?
Unfortunately, there is no guaranteed way to prevent cork taint. It is a random occurrence that affects a small percentage of wines sealed with natural cork. Choosing wines with alternative closures like screw caps is the most effective way to eliminate the risk entirely.
Can I detect cork taint before opening the bottle?
No, you cannot detect cork taint before opening the bottle. The telltale aromas and flavors are only released once the wine is exposed to air. Some producers are experimenting with pre-screening corks, but this technology is not yet widely available.
Does decanting help with corked wine?
Decanting will not remove or reduce TCA. In fact, it may actually exacerbate the problem by exposing more of the wine to air, potentially intensifying the unpleasant aromas and flavors.
If only a slight musty smell is present, is the wine definitely corked?
A slight musty smell can be indicative of cork taint, but it could also be due to other factors such as poor storage conditions. If you are unsure, compare the aroma to a known “clean” wine of similar varietal and age. If you are still uncertain, it is best to err on the side of caution and consider the wine potentially flawed.
Are older wines more likely to be corked?
Older wines do not necessarily have a higher probability of being corked. The presence of TCA depends on whether the cork itself was contaminated. However, older wines may be more susceptible to oxidation, which can sometimes mask or be confused with the symptoms of cork taint.
Can other beverages besides wine be affected by TCA?
Yes, TCA can affect other beverages, although it is most commonly associated with wine. Beer, spirits, and even certain food products can be contaminated with TCA if they come into contact with contaminated cork or other materials.
Do all wines sealed with natural cork have the potential to be corked?
Yes, all wines sealed with natural cork have the potential to be corked, regardless of price or quality. The risk is inherent to the use of natural cork.
What percentage of wines are affected by cork taint?
Estimates vary, but it is generally accepted that between 1% and 3% of wines sealed with natural cork are affected by cork taint. Some studies suggest that the actual percentage could be higher.
Are synthetic corks immune to TCA?
Synthetic corks are generally immune to TCA. They are made from synthetic materials that do not harbor the fungi responsible for producing TCA. Screw caps offer similar protection.
If I can’t return the wine, is there anything I can do with a corked bottle?
If you cannot return the wine, it is unlikely to be salvageable for drinking. However, you could consider using it for cooking in certain situations. The TCA taint will still be present, so use it sparingly and in dishes where the flavors can be masked by other ingredients.
Does freezing corked wine eliminate the taint?
Freezing corked wine will not eliminate the TCA taint. While freezing can alter the wine’s structure, it will not remove the chemical compound responsible for the unpleasant aromas and flavors. Once thawed, the taint will still be present.
How has cork taint affected the wine industry?
Cork taint has had a significant impact on the wine industry, prompting producers to explore alternative closures, invest in cork screening technologies, and educate consumers about the issue. It has also fueled the debate about the advantages and disadvantages of natural cork compared to other closure options.