It refers to a wine that has spoiled due to oxidation. This can happen if the cork is faulty and allows air to seep in. That is why wine bottles (with real corks) are always stored on their side. Otherwise the cork can dry out and become porous.Does the term "Corked" refver to a specific problem? Or just a wine that is not good?
Thanks for the clarification. That makes more sense. I suspect my wine was oxidized since it also had a slightly darker color than the good wine.Actually, corked wines are those spoiled by tainted corks: 2,4,6-Trichloroanisole (TCA) is an infection that is induced by corks; Wet dog, wet cardboard are common descriptors. Oxidation is caused by leaking corks.