The technical name for cork taint is Trichloroanisole or better known simply as TCA or corked. In the wine world, you will know it if it's really bad as the common smell is that of wet cardboard down in the damp basement. Upon pulling the cork you will recognize that smell. If it's just barely corked, even experts have a hard time picking the flaw out. It could be lacking any smell or floral smells, no aromas, and just taste dead.