Champagne and sparkling wines don’t ever get “corked.”
Both sparkling wines and Champagne can be “corked”—that is, tainted with TCA, the chemical that creates a funky odor that makes wines smell like a wet dog sitting on wet newspapers in a damp cellar. In fact, according to the French consulting oenologist and TCA expert Dr. Pascal Chatonnet, TCA is actually easier to smell in sparkling wines than in still wines. This is because sparklers are more aromatically delicate and also because the bubbles have the effect of volatilizing the compound, that is, making it smell more pronounced.
According to Dr. Chatonnet, TCA can be smelled in still wines at a threshold of 2 to 5 nanograms per liter, whereas TCA can be smelled in sparklers at a threshold of 1 to 1.5 nanograms per liter.