Have you ever wondered what's meant by the term "corked" wine? It doesn't refer to the bottle closure; it's a wine fault that can quickly ruin your anticipated enjoyment of that first glass poured from a bottle. The fault can be subtle or highly noticeable by smell and taste. This fault is often caused by the chemical compound trichloroanisole or TCA and is believed to come from fungi that are not detectable on dry corks, or from corks processed with chlorine. The faulty cork imparts a musty, unpleasant taste and smell to the wine, a severe disappointment indeed if you've been cellaring that prized 1996 Cabernet Sauvignon only to find upon opening that it's completely unpalatable.