Originally Posted by Capt.Bill11
In the vast majority of cases it doesn't. But if the bottle was stored improperly and the cork gets mold on it that can contaminate the wine. It's my understanding it can be more of a concern with certain whites.
A "corked" wine is one where the cork is infected usually before it is used, (simple research says it is something called TCA), the off taste goes into the wine. Cork as such is ok, though old corks can fail.There is debate in Australia about whether to bottle Penfolds Grange under cork or metal cap, reportedly because of uncertainty about cap life over the long years a Grange can live, but I gather also because of market perceptions.
Grange costs about $600 a bottle, other high end wines like Henschke Hill of Grace are getting up there too. Some markets think a cap means cheap wine, but that is not necessarily so. A cap seal eliminates the risk of corked bottles which can average one bottle in a box of 12. I prefer buying wine with caps than corks, it is now the norm here, though for exports that may vary.