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Corks vs Screwcaps vs synthetic corks
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In Defense of Screw Caps

Why screw caps should be used in high end wine



You are sitting down at a wonderful candle-lit dinner with your love, a wonderful meal ahead of you, and you have just the right bottle of wine for the evening. Its a bottle you’ve been sitting on for over a year, waiting for the right occasion. You pull the cork, pour a quick taste and go to smell the wine. 1912419_10202735878185440_24650106_n%20copy.jpgJust as fast as you opened the wine you realized that the evening is ruined; the wine is corked. You are sitting down at a wonderful candle-lit dinner with your love, a wonderful meal ahead of you, and you have just the right corked. You fumble around trying to find another bottle of wine for dinner, all the while realizing that your $100 investment in that bottle is wasted, not to mention the expectation you had for it. Your dinner continues, but just like the wine you opened, it falls short.

Corked wines, or wines faulted with 2,4,6-tricholoroanisole (TCA) which comes from the natural cork stoppers used to seal wine, impacts an average of 1%-10% of wines produced, or one bottle per two cases (Laube, James, Wine Spectator (March 31, 2006) Changing With the Times). While that number may not seem high, when your night is counting on that one special bottle of wine, reliability is key. Thankfully, the solution is easy: screw caps. Screw caps have been shown time and time again to fault wines significantly less while being far more air-tight than corks. Further, it allows you to get to your wine 10 seconds sooner, with no need for tools! So ditch the tradition and the cork and ensure that your wine and your night are perfect with screw caps!

On this hypertext I will walk you through why the tradition regarding corks is silly and why the wine industry, and consumers, should push for screw caps.






Corked  wine spoil your evening? Photo Credit: Rebel Coast Winery