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Cork rot is a serious problem...

 

I spoke with some wine industry professionals and they state a substantial percentage of wine is lost due to bad corks or corks that rot.  Some estimate that as many as 4-5% (that's a huge percentage, one out of every 20-25 bottles) of all corks produced are tainted, thus having possibility of becoming bad for the wine in the future if the wine is stored for some time. 

Screw caps are becoming very popular.  One of the reasons is because they will not suffer from cork problems.  Nevertheless, higher-end wines and European wines are less accepting of screw caps, as they don't have the tradition of cork. 

At a local supermarket, there was a sign that promoting the use of screw caps and advising customers to not consider a wine inferior due to the lack of a traditional cork. 

Some bottlers and vineyards also have wines corked with artificial corks.  These corks are completely artificial man-made corks that do not have the risk of rotting. 

While I have experienced wines that tasted off due to bad corks, I haven't experienced a single champagne that tasted off due to a bad cork.  Do they use different corks?  Or have I just been lucky? 

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17 Comments view entire thread 

Corked wine. Why does it happen. Wine 101.

 
By: Bill : January 23rd, 2017-11:47
I am sure this is a subject that has been discussed many times. But recently I had two bottles form the same case, stored the same way, one corked the other not. This got me thinking it was time to share the pleasure. First we all know corked wine is a fa...  

It seems the key is to always order more than one bottle of wine

 
By: cazalea : January 23rd, 2017-11:54
That way you are safe. I've found it's a dangerous habit though, especially dinners at home. If we are opening old bottles, from our cellars or from friends, we always have a "reserve bottle" standing by in case of corkage or other problems. The fact is t...  

Knock on wood-I've only ever experienced a "corked" bottle once.

 
By: TheMadDruid : January 23rd, 2017-12:16
It was at a restaurant. Unfortunately, it was our second bottle (for two) and it was only after some healthy swigs that we realized a problem. I didn't send it back as I felt bad about how much was missing from the bottle! Having said all that, I am fine ... 

It is not often that I send a bottle back. But I have no qualms doing it.

 
By: Bill : January 23rd, 2017-12:27
I am sure to confirm my suspicions with others at the table. At home if there are no guests I usually set it aside and hope that the next day it will improve but mostly it does not. The new technologies plastic and screw to top seem to perform well. I jus... 

Cork taint is a pain in bu__!

 
By: gup502 : January 23rd, 2017-16:35
Contamination can take place at the cleaning process as you mentioned. The tree bark harvested needs to be seasoned and if the cleaning is not done properly, TCA will lead to cork taint. But bottles if not sanitized properly before bottling can also lead ... 

You are very correct, lesser wine potentially have a high "corked" rate.

 
By: Bill : January 23rd, 2017-17:20
The competition is there with lesser wines trying to get corks to make their wine appear of a higher quality. The big guys are competing for those same corks. I have a feeling that the cork resources are not endless. But I think screw caps are becoming mo... 

It's a great pity

 
By: halkcb : January 23rd, 2017-17:25
that these situations happen all too often,albeit less now with the vineyards who are more selective in their cork , the prevalence of cork tainted wine used to be about 10% ,marring great enjoyment of a choice ,the situation has improved since the last f... 

I am sorry to hear that a birthday bottle suffered the wrath of a tainted cork.

 
By: Bill : January 23rd, 2017-18:05
I take every"corked" occasion to let my guest smell the cork and taste the wine to commit the taste to memory. Once you are familiar with it it is much easier to judge. It really is black and white. The question is whether or not to tolerate the wine but ... 

Indeed

 
By: Arie - Mr Orange : January 25th, 2017-00:49
And as you said DO NOT conclude anything on the smell only!!! I have made, many moons...eh bottles.. ago, the mistake of emptying a bottle in the sink because of the very clear cork smell. The taste was a little bit off too (I thought) but the mind can fo... 

Great report Bill

 
By: emcquillan : January 24th, 2017-05:48
For mature wines I find approximately 1 out of 20 are corked. Would be interested in your experience. I think I have a fairly low tolerance, but when at a restaurant always confirm with the sommelier. I've had higher percentages, but usually from shipment... 

I am not sure about the frequency but i agree it is more often than one may think.

 
By: Bill : January 24th, 2017-08:22
As far as the variation in taste within a case it is always possible along the way an individual bottle could be affected differently by temperature, moist, vibrations etc that could affect the chemical balance of individual bottles.

Cork rot is a serious problem...

 
By: patrick_y : January 24th, 2017-17:13
I spoke with some wine industry professionals and they state a substantial percentage of wine is lost due to bad corks or corks that rot. Some estimate that as many as 4-5% (that's a huge percentage, one out of every 20-25 bottles) of all corks produced a...