What is a common aroma associated with cork taint?

A common aroma associated with cork taint is damp cardboard. Cork taint is primarily caused by the presence of a chemical compound called TCA (2,4,6-trichloroanisole), which can result from the contamination of corks during the manufacturing process. This compound gives wine a musty, moldy, or damp odor, often reminiscent of damp cardboard or wet newspaper.

This sensory characteristic can significantly detract from the enjoyment of a wine, masking its intended flavors and aromas, thereby influencing the overall quality of the tasting experience. Understanding this off-aroma is crucial for wine professionals and enthusiasts alike in identifying compromised bottles.