** Corked **

Terms used to describe a wine that's been affected by a faulty cork. This characteristic is caused by a chemical compound that humans can perceive at levels as low as 30 ppt. High levels of this compound produce an unmistakably putrefying odor and flavor that many compare to that of moldy, wet cardboard or newspapers. At moderate levels, a corked wine takes on a musty quality; at low levels, it seems AUSTERE and lacking in FRUIT.

 

** Uncorking the Wine **

Don't make the embarrassing mistake of boasting about a great wine that you are opening and use a improper wine screw that leaves half the cork in the bottle!

What happens when the cork breaks into two, leaving one half in the bottle? If you have the two-prong "Ah So", you can try using it to remove the remaining cork. Otherwise, just push the cork into the wine and decant the wine by pouring the wine into a decanter or container. Let the wine settle for a while before serving it.