It’s a common misconception that tasting wine before a waiter pours it for the table is to confirm you like the taste. That small sample is actually to ensure the wine isn’t flawed in some way. The most common affliction to befall an otherwise good bottle is that it’s corked, in which case you should definitely send it back.
Corked wine may smell like musty like wet cardboard or a damp basement.
There are typically two immediate indicators to detect if a wine has been corked: aroma and taste. “A corked wine will typically smell off, with scents of wet cardboard, mustiness, or like a damp basement,” said Miliano. “If you taste it, you’ll notice the taste can be muted or unpleasant, lacking the expected fruit and structure.”
Cheney echoes these exact descriptions, adding that a corked wine will also taste “flat with a distinct astringency in severe cases that will also lack fruitiness.”
And while one may believe that some tannin-heavy varietals are more prone to corking than others, TCA does not discriminate. “It is easier, however, to recognize cork taint in wines that are unoaked, due to more powerful aromatics that accompany oak aging,” said Cheney. “It’s [also] more likely to occur in wines with traditional corks.”
Read more: We Asked a Wine Pro if Open Red Wine Lasts Longer in the Fridge
Should you stumble across a corked bottle, a trained wine professional or bar manager will likely remedy the unfortunate circumstance. “The best approach is the simplest,” said Miliano. “Politely inform your server or sommelier. There will be no offense taken and most hospitality professionals are trained to handle the situation gracefully.”
This may include tasting the wine themselves before replacing the bottle or glass. If you’re not entirely sure, you can also rely on their expert palates for an explanation and/or final confirmation.
“I once had an entire case of wonderful Rioja completely corked,” said Miliano, who also says that there is no need to “feel embarrassed or angry” in the moment. Quality verification is merely part of the process and an important step to determine if additional inventory is affected.
“You can also check the cork, which should be presented to you upon your server opening the bottle,” added Cheney. “If it smells musty and dank, it is likely corked.” Of course, if there is any type of pushback, escalate it higher to restaurant managers or owners after your meal. This can be done via email to avoid confrontation.
Read more: 7 Surprising Recipes You Can Add Wine To
