Originally published in Lake & Sumter Style magazine, September 2014. By Mary Ann DeSantis.

The best wines come with corks. Or do they? Evidence is mounting that twist-off caps can be just as good for wines. But are they good for the environment? Experts, winemakers, and the wine-loving public continue to debate the pros and cons of various wine closures.

Wine and corks have a history together that has existed for centuries. Modern day archeologists found a first-century amphora in the ancient city of Ephesus that not only had a cork but also still contained wine. Fifth-century Greeks and Romans also used corks to close wine jars. Corks are mentioned in Shakespeare’s 16th-century “As You Like It,” when the character Rosalind says impatiently, “I pray thee take thy cork out of thy mouth, that I may drink thy tidings.” And no one should forget the indomitable Dom Perignon, who chose the bark of the cork oak in the 17th century to seal his champagne.

For generations of oenophiles, cork has been the only acceptable closure on a bottle of wine. Twist-off caps were relegated to cheap jug wines until South Africa, Australia and New Zealand introduced them on premium wines a decade or so ago. According to Wine Enthusiast magazine, 10 percent of American wines now have screw tops, and the numbers are growing even among high-end wineries.

Joe Sabatini

Although many wine drinkers view the ease of opening a wine bottle with a screw cap as a big advantage, it just doesn’t have the allure of popping the cork.

“It’s all about presentation,” says Joe Sabatini, partner of the wine-themed Palm Tree Grille in Mount Dora. “The whole presentation of uncorking the bottle is what people have come to expect with a nice bottle of wine. There is nothing wrong with a screw cap. In fact, it may be a better stopper because there is no chance of bacteria tainting the wine, but people perceive wines with screw caps to be inferior.”

Sabatini, who admits he also favors corks, agrees with the experts, however. Synthetic corks and screw caps could be better for wine some day.

“Technology makes it a different world,” he says. “People have to get over it if it makes for a better bottle of wine.”

His wine-savvy customers know a highly regarded Washington State riesling or an Australian shiraz may come with a screw-cap closure.

“If they know the wine,” says Sabatini, “they know what it’s going to be.”

Increasingly, winemakers prefer screw caps for white wines and reds that are meant to be consumed young, according to Dave McIntyre, a wine columnist for The Washington Post. Screw caps do not allow oxygen to enter the bottle, which ensures the wines will remain crisp and well-preserved. More complex wines, however, ,
benefit from the “breathing” and healthy gas exchange, especially when cellared more than 18 months.

Cork tree in Portugal’s Alentejo region

Finally, there is the argument that natural cork is more environmentally friendly and sustainable, key missions for most winemakers. There are thousands of acres of cork forests in Portugal’s Alentejo region — the world’s top producer of cork. It’s an environmentally rich area that harbors hundreds of species of plants, birds and animals, including the world’s rarest cat, the Iberian lynx. The cork oak trees live 200 to 300 years and are a remarkable and sustainable resource for cork. The bark that’s peeled away to make cork stoppers grows back and the process is repeated, as it has been since Roman times. For those of us who are “corkophiles,” Alentejo’s protected cork forests just add to the allure of wine bottles sealed with natural corks.

Although there is not 100 percent agreement among wine experts as to which closure is absolutely the best, it’s safe to say you should choose your wine on what’s inside the bottle, not how it is sealed. If you like the wine, that’s all that matters.

Natural Cork
Advantage: Allow healthy gas exchange for flavorful wine.
Disadvantage: Higher chance of “corked” wines and trichloroanisole (TCA) taint.

Synthetic Cork
Advantage: Can be easily extracted or reinserted into a wine bottle.
Disadvantage: Does not expand or contract within the bottle, a factor necessary even with slight temperature fluctuations. The tight seal between the cork and bottle must be consistent.

Twist-off Caps
Advantage: Less chance wines will be “corked” or tainted.
Disadvantage: Considered by some a hallmark of a cheaper or inferior product.

SOURCES: University of California/Davis Graduate School of Management,;

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