What is the significance of the term "Corked" in wine terminology?

The term "Corked" specifically refers to wine that has been contaminated by TCA, or 2,4,6-trichloroanisol, a compound that can arise in natural cork closures. This contamination typically occurs when TCA leaches from the cork into the wine, leading to musty, moldy, or cardboard-like aromas and flavors that can significantly detract from the wine's overall quality and enjoyment.

Understanding this term is crucial for sommeliers and wine professionals, as they must identify defective wines to ensure optimal experiences for consumers. A corked wine does not reflect the terroir or the winemaking intentions but rather indicates a flaw that compromises the wine's integrity.

In contrast, the other choices deal with different aspects of wine quality and characteristics—such as age or oxidation—rather than the specific issue of TCA contamination affecting a wine sealed with a cork.