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There are several different reasons that wine can smell bad or off and only one of them would result in what is called "corked" wine. When TCA is present the wine will smell and taste exactly like it sounds, like cork.

However, there are other bacteria that can be present in wine that may or may not be a bad thing (according to your taste and what the winemaker was after.)

Brettanomyces is what causes the moldy newspaper and wet dog smell (or as some put it barnyard or wet hay), but in smaller amounts this is not always a bad thing. Some people like it and it is very common for certain French wines to be "bretty." I've known people who will go searching for these types of wines since it is felt in some circles that brett adds complexity.

Then there is wine that has been heat damaged. Heat damaged wine will prematurely age, will be oxidized and taste "cooked" (a taste similar to sherry, but not desirable in other wines.)

If you've ever had a wine that smells of acetone, sharpie, or vinegar, you are smelling high volatile acidity. This may "blow off" (go away after airing the wine) or it may not. A high VA will also cause a wine to taste sweet even though it is dry.

I just wanted to clarify, since from my knowledge "corked" is a very specific term only referring to TCA contamination. I worked in the wine industry for some time and this is what I was taught.

I am going to sound crazy, but I've found I tend to like corked wines. I actually can't tell that a wine is corked. I will open a bottle and be really really enjoying it because it has a funky taste only to be told by another drinker that the wine is corked. Anyone else like chemically/funky wines? This used to be embarrassing but now my friends know to give me their corked wines....