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.
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena