![]() Once tainted with TCA, there are no ways to remove its effect from wine. The taint is piercing and pungent and causes a complete loss of all fruit character. TCA-tainted, or “corked,” wines have a strong, moldy odor, like damp newspaper or wet dog. The contamination usually occurs at some point during the winemaking process, from fermentation to bottling. ![]() Cork taint is caused by a chemical contaminant, 2,4,6-trichloroanisole, or TCA. If a wine contains a flaw like cork taint or volatile acidity, these characteristics are imparted to the dish. So what about corked and spoiled wines? You certainly wouldn’t want to drink either of them, but can they, too, be used for cooking? What wines do impart are four key characteristics: acidity, sweetness, and tannins, as well as kind of generic, “wine-y” flavor. In addition to losing alcohol content, the wine’s fruity characteristics get lost in the process. ![]() This is because, during cooking, a wine’s flavor changes. ![]()
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