There’s a great new in-depth article at Food and Wine on Screw Caps vs Corks. The debate between corks and screw caps in the wine industry revolves around tradition, functionality and consumer perception. Corks, traditionally used in wine bottles, are praised for their ability to help wines age and develop complexity due to their porous nature. However, corks can deteriorate over time, leading to oxidation and there’s the potential of cork taint, affecting up to 5% of wines.
Screw caps, introduced in 1959, have gained popularity due to their consistency and ability to prevent contamination. They are particularly suited for wines meant to be consumed soon after purchase. Despite these advantages, screw caps still suffer from a perception of being associated with lower-quality wines, especially in markets like the United States.
Winemakers are divided: some appreciate the tradition and aging potential of cork, while others favour the reliability of screw caps. The choice between the two often depends on the intended use of the wine, with screw caps being preferred for youthful wines and corks for those meant to age. Ultimately, consumer preferences and the intended drinking timeline play significant roles in determining the type of closure used.
