Mr. Waterhouse said that the obnoxious, dank flavor of a “corked” wine,
which usually renders it unusable even in cooking, can be removed by 
pouring the wine into a bowl with a sheet of plastic wrap.

“It’s kind of messy, but very effective in just a few minutes,” he said. 
The culprit molecule in infected corks, 2,4,6-trichloroanisole, is 
chemically similar to polyethylene and sticks to the plastic.