From a story in the NY Times today on what works and what doesn't work to enhance the value of wine

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.”


Full story about what doesn't work (pennies, dipping silver or carbon steel in it), etc is here

http://www.nytimes.com/2009/01/14/dining/14curi.html