Cork taste

Unpleasant, 'musty' aftertaste caused by a bad cork (French: bouchon).
Very rare for champagnes, as the selection of corks as well as the design (additional cork discs at the foot of the champagne cork) is particularly carefully observed by the houses. Some manufacturers of the corks may have done insufficient disinfection, which can allow mold to creep in. TCA' (trichloroanisole) then develops in the wine. Sometimes the cork is also simply used as a 'scapegoat' for other faults of some wines (see also cork).