Wine: cork or screw cap?

For beginners in the world of wine, one of the main questions is: cork or screw cap? Let's explore the differences between these two options.

Did you know that screw cap wines have been on the market for over two decades? Still, some consumers believe that this model has a quality similar to the labels closed with cork stoppers. But does this really make sense?


Discover the main characteristics between the two most common wine sealing methods.
 


Wine in glass bottles has a history of approximately 400 years, but it took some time to develop an efficient sealing method. From leather to glass and wood, several attempts were made until we arrived at the cork stopper, extracted from the bark of the cork oak, which became a standard in the wine industry.


The screw cap was introduced by the French in 1959, initially for use in liqueurs and spirits. In the 1970s, the screwcap concept began to be experimented with on wine bottles, using a padded disc to ensure sealing. However, this idea had limited acceptance and it was only around the 2000s that Australian producers began investing in screw caps.


Nowadays, almost 90% of New Zealand wines are screw sealed, which is becoming increasingly popular.

Cork stopper

Since the 17th century, corks have been essential for sealing wine bottles, especially as they have become more uniform. Made of cork, the seal we know today is flexible, light and provides an ideal seal. Its ability to expand when wet is essential, preventing wine leaks and excessive air entry.


Despite a shelf life of around 30 to 40 years, cork has been the main choice of wineries for centuries. Furthermore, it is a product of natural and ecologically sustainable origin, which resonates with the values of modern industry.


However, its naturalness can also cause some setbacks, such as the dreaded TCA, known as “cork disease”. This chemical contamination can negatively affect the

wine, introducing chlorophenols that give the wine unwanted aromas, like wet cardboard, as well as bitter flavors and sensations of humidity

Screw cap

The screw cap, increasingly present on the market, is often associated with simplicity and low cost, especially as it is used in soft drinks, water and juices. However, one truth needs to be clarified: there is no more reliable seal than the screwcap. The quality of the wine inside a bottle sealed with a screw cap remains intact as it prevents contact with oxygen. This is perhaps the main reason why traditionalists still prefer cork.


We observed that more affordable wines tend to be sealed with screw caps, but this choice is not necessarily related to quality. In fact, this sealing method is most common in fruity, white, red and rosé wines that do not undergo aging in wooden barrels and are intended to be consumed younger, as the absence of oxygen prolongs their shelf life in the bottle.

So which is the best option: cork or screw cap?

It depends! For wines destined for aging, corking is crucial due to micro-oxygenation, which is essential for softening tannins and developing complexity as the wine matures.

For younger wines that do not require aging or oxygenation, but rather complete sealing, the screw cap is a convenient and effective choice.

Remember: we shouldn't judge a wine by its cap. Or through the cork. The decision between cork and screw cap depends on the specific characteristics of the wine and the consumer's individual preferences.