Term (also corker, cork taste, corkton) for a dreaded wine defect that makes many millions of wine bottles undrinkable every year. In Austria, this is also colloquially described as "der Wein stoppelt" (stoppel = cork). It manifests itself in a musty, musty and chemical smell of wet, rotting wood or leather. The smell is sometimes also described as earthy, in which the alcohol type geosmin is involved. The taste is unpleasantly bitter and astringent. Often, however, the defect can only be perceived olfactorily. A typical characteristic is a lack of fruitiness or a partially or completely masked varietal typicality of the wine.
There is a vast number of sources on the web where one can acquire knowledge about wine. But none has the scope, timeliness and accuracy of the information in the encyclopaedia at wein.plus. I use it regularly and rely on it.Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen