You can have your doubts when you encounter a corked glass of wine. Is it just me or is there something wrong with the wine? You look at the waiter and nod. ‘It’s good,’ you say, giving them the benefit of the doubt.
In this guide from DanishWine.com, we teach you how to say ‘The wine is corked’. Once you’ve read it, you’ll be in no doubt.
Once you've caught the smell of prop once, you'll never forget it and it's easy to recognize in the future.
Tobias Liechti, Winefactory.dk i WFV #97 - Er der prop i min vin?
Wine stoppage occurs when the cork becomes contaminated with TCA (trichloroanisole, a chemical that causes musty odor and taste). This chemical is found in cork, but can also be found in wood from wine barrels. When TCA reacts with the wine, it produces a musty smell and an unpleasant taste. Although most commonly found in wines with cork stoppers, the problem can also occur in wines with screw caps (a type of closure that eliminates the risk of cork taint), although much less frequently. Up to 2-3% of bottles with cork stoppers are affected by this defect, which is because not all cork stoppers are individually tested during production.
Most of the Danish wines have screw caps, but of course the sparkling wines have corks, so you may be out of luck.
Corks are typically recognized by a musty smell reminiscent of wet cardboard or cellar. If you smell the cork or taste the wine, you will quickly detect the fault. The cork level (the degree of cork in the wine) can vary – from mild, which can almost be masked, to coarse, which completely dominates the taste and aroma. When the bottle is opened, the scent often becomes stronger over time.
TCA contaminates cork stoppers, but can also come from other sources like the wood in wine barrels. Mold spores (microscopic fungi that can grow in humid environments) can settle in cracks on the cork and contribute to the failure. Cork allows the wine to develop over time, making cork stoppers popular for aging wines (wines that mature and develop complexity through longer storage), but this process also increases the risk of corking. Screw caps eliminate this risk as they do not interact with the wine.
Wine with a cork is not dangerous to drink, but the taste is often ruined. Musty aromas and flavors overpower the fruit notes in the wine and make it unpleasant to drink. Instead of trying home remedies like foil-wrapping the wine, you should return the bottle to the retailer and have it replaced.
Screw caps are the most effective way to avoid corking as they completely eliminate the risk of TCA. For consumer wines (wines that are drunk quickly after purchase) screw caps are ideal. Aging wines are often stored with cork stoppers to ensure the wine can develop over time. Proper storage – at 12-16°C and away from humid environments – also reduces the risk of corking.
Prop can vary from mild to coarse. Mild cork can sometimes be attenuated through oxygenation, while coarse cork completely dominates the taste and aroma. Bottles that have been open for a longer period of time will typically experience a worsening of the problem.
Prop “shuts down the fruit” and leaves a wine that smells like wet cardboard and tastes flat. Even the dark fruit notes that normally characterize the wine are drowned out by the musty taste. Many people mistakenly judge the wine as a whole to be bad, even if the fault is solely due to the cork.
Wine clogging occurs when TCA (trichloroanisole) contaminates cork or other elements in wine production. The flaw affects 2-3% of bottles with cork stoppers and causes a musty smell and flat taste. Although the problem can also occur in bottles with screw caps, it is very rare. Screw caps and proper storage are recommended to minimize risk. If a wine is corked, return it for a replacement.
Yes, screw caps completely eliminate the risk of clogging.
Here are other interesting links to learn more basic knowledge about wines:
Danishwine.com is set up in the world to spread knowledge of Danish wine both in Denmark and abroad.
© 2025 DanishWine