There’s this persistent rumor going round that there’s a cork shortage. Any truth to it? Nope.
I feel like I’m pulling far fewer bad corks out of bottles over the past few years. How about you? And, how do you feel about the alternatives?
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Question from Josh: I overheard a server in a wine bar say that screw caps are better than corks. Is that really true?
Reply: Hi, Josh. Thanks for writing. Things have changed so rapidly in the world of wine closures that it’s hard for anyone to keep up! It used to be so simple. Quality wines were finished with natural cork. Any other sort of seal was meant for the cheap stuff.
I’m afraid the best short answer to your question is “I’m not sure.” The thing is, it depends upon the situation.
For wines meant for early drinking, which is most of the world’s wine, I think it’s safe to say that the screw cap is the best choice. That is, in terms of function.
There’s no getting away from the emotional reaction. Surveys show that people are more accepting of screw caps than they used to be, but there are still a lot of folks who just don’t like them. I have to admit that the crack of the screwcap coming off can’t compete with the subtle “pop” of the cork coming out of the bottle when it comes to romance.
But functionally, they keep the wine fresher longer that a traditional cork. And, that applies to almost all white and rosé wine and even a lot of reds.
That’s great news because with a screw cap there’s zero risk of cork taint – you know – that musty, moldy smell that reminds you of your grandmother’s basement. They’re also great when you’re on a picnic and forgot you corkscrew!
For wines that are meant for bottle aging – and these are mainly high quality, full-bodied reds and high-end dessert wines – the jury is still out. We’re not sure what to expect over the long term. Continue reading