Wine: corks vs screw-tops...?

Question

.. I have been noticing lately, a trend in restaurants and wine stores to hype "screw-tops" as if they were the greatest thing..

Did I miss something? I always considered screw-tops to be the hallmark of an inferior wine - cheap, sweet stuff sold by the jug and easy to open for corkscrew-less winos...

what's up with that?

Answer 1

Corks rot. Screwcaps don't.

It's all cork-snobbery really. For so long, wines with screwcaps have been cheap ones. The cork really doesn't make a difference.

What I like are the synthetic corks.

Answer 2

Yes, you have missed something. ; )

Many wineries are switching out there wines to a screw top of some variety. In wine production, there is something call 'cork taint' which in a bad year can ruin 10% of a wineries bottles - it's estimated to cause $10 billion in damages each year.

Cork Taint is when the chlorine bleach used in processing mixes with the mold in cork and ruins the wine. It's called "TCA" and it creates a wet newspaper like or medicinal smell. It's not the cork rotting and it's not a 'sour' wine - it's an actual contamination of the contents of the bottle (which may include the cork).

Recently different wineries have been experimenting with different corking techinques. Some are going to a glass cork with rubber "o" rings that may become the next big thing in the anti-TCA movement. Others are using screw tops, synthetic corks, and hybrid corks. Some companies are still choosing to use cork on their higher end wines but going to screw tops on their lower end wines.

Answer 3

I'm sorry to let you down, But studies have indicated that screw-caps are better at preserving the integrity of the wine while still allowing it to mature. By adjusting the threads of the cap it is possible to somewhat control the maturing rate as long as a consistent and proper environment. Cork can contain a bacteria that causes the wine to taste like wet cardboard the wine has corked. Sommeliers, wine waiters, do need to develop a presentation on opening the screw-caps that isn't reminiscent of that jug stuff.


Hey Fryemall Tried that one, it didn't knock my socks off, thought it was a bit over-priced. Really liked Boony Doon's - Syrah Syrah - Domaine des Blagoeurs

Answer 4

believe it or not - it takes a great deal of time for the tree that produces cork, to make it thick enough so that they can make wine corks out of it. So, there is a shortage. Then after going to screw tops, they discovered that they actually seal the wine bottle better, preventing air from getting into the wine. So, now quite a few top wine makers are going to go with the screw ons. Not sure if I like it, because I am old school, and I like the pop sound when you uncork a good bottle of wine, but of those I have tasted with screw tops - they were great. Additionally, you can reseal the bottle yourself - like that is usually an issue - an opened bottle is a finished bottle around my place.

Answer 5

There are several wine producers using screw tops for wines that I would consider to be above average (85-90 points). The drive for the consumer to accept screw tops is driven by two things; one - to reduce use of natural cork which is getting more expensive, and two - to make it easier for the average consumer to use the product (no wine opener or stopper). The former is the major reason. Cork is getting more expensive so alternatives (including fake cork) are cropping up.

One wine I like is the Big House Red from Bonny Doon winery. It's a nice easy drinking wine that uses a screw cap. There are a few wines from Australia that come with caps and even in boxes that are good as well.

Answer 6

Some of the wineries from countries where cork is expensive--pretty much everywhere but Spain, and maybe Portugal, have been looking for cheaper but effective closures for years. Their tests shoe that screw tops are just as good--or even better--as corks for wines that don't need a long period of aging. So, expect to see a lot more screw tops on wines under, say, $50 a bottle, e=specially from the French.

Answer 7

The screw-tops are new, but if you have a corkscrew, in theory 1 in 20 bottles of wine are spoiled by chemicals in the cork.

Answer 8

5% of all wines closed with cork are ruined by TCA carried in the cork.

Screw caps are not a cheap option -- there is not much in it cost wise. The winery has to update their bottling wine and have a limited range of bottles to choose from.

But many are turning to screwcaps because they want the consumer to taste the wine the way they made it.

70% of all New Zealand wines are closed with screwcap.

There is resistance in the USA because consumers link screwcaps with cheap wines but it really is a better closure. No TCA, easy to open -- and reseal.

Give a try to some screwcapped wine -- you'll never want to return to cork again

Answer 9

Corks don't preserve the wine as well. Screw top and juice box and boxed wines are best! They are so fun too! It's new and exciting and it takes some of the pretention out of wine! Target sells a brand of wine in little juice box-style containers and I LOVE them! My friend and went shopping, and I just walked around with it! A lot of Australia, New Zealand, and California wineries on on the first wave of only using screw tops. Try Twin Fin. That's really good and inexpensive.

Answer 10

I think this is part of a move to find ways to keep wine fresh and preserved. Have you also noticed a trend in using plastic wine corks instead of the traditional wooden cork ones? From what i hear, old school wine fans are resisting the moves away from wood cork but that wineries are finding that they actually work better.