It sounds odd at first, until you learn that "corked" isn't just a reference to the way the wine was sealed; it's actually a common way to refer to wine that has been spoiled by cork taint.

Perceptions of cork taint vary by degree—sometimes impossible to miss, other times so subtle that only someone very familiar with the wine can detect it. But it also varies widely by taster perception ...

But there's a drawback: Occasionally bad cork can get into the wine, something called "cork taint." It's not going to harm you necessarily, but it will make the wine taste or smell a little funky ...

or cork taint. It’s a musty, wet-cardboard character that renders a wine undrinkable, if harmless. It’s not the only compound causing mustiness and cork is not the only carrier. The main culprit is ...