THE WINE CLOSURE DEBATE

When it comes to wine bottles, corks and screw caps have been engaged in a long-running battle to be the preferred closure method. Each has its pros and cons, and the debate rages on amongst winemakers, sommeliers, and wine enthusiasts. Let’s take a quick look at the arguments for each:

UNCORKED

For centuries, corks have been the traditional – and romantic – way to seal wine bottles. Made from the bark of the cork oak tree, they allow just the right amount of oxygen transfer, which can help age wines properly over long periods. Many feel that popping a cork is part of the entire wine drinking experience and ritual.

Corks do have some downsides though. They can become dry and brittle over time, crumbling or permitting too much air exposure which causes the wine to become “corked” with an off-putting aroma. There’s also the occasional struggle to actually remove a stubborn cork!

ENTER

In the 1960s, screw caps or “Stelvin” closures were introduced as an alternative, providing a tighter seal to preserve the wine’s freshness and prevent cork taint. Screw caps are less romantic, but proponents argue they provide more consistent quality control with less risk of a “corked” bottle.

Screw caps have faced skepticism from old school wine enthusiasts who see them as too utilitarian or not letting enough oxygen ingress to let the wine properly age. However, advancements allow selective oxygen permeability into the bottles as desired. Many high-end wines now use screw caps.

THE VERDICT

In the end, both camps have valid points. Tradition-minded wineries aging wines for decades still largely opt for corks. But many winemakers, especially those producing wines meant to be consumed within a few years of bottling, have embraced the reliability and freshness preserved by screw caps.

So don’t judge a wine prematurely by its closure! Great wines can come securely sealed with either a cork or screw cap. The most important factor is what’s inside the bottle once opened.