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Wines come in a variety of closures. In addition to plastic stoppers, glass and pressed corks, natural cork and screw caps are by far the most common. Wine connoisseurs are very controversial about which form is better. In this article, we'll take a closer look at the most important specifics and the advantages and disadvantages of each and try to find an answer.
The twist lock
Wines with screw caps often have to contend with the prejudice that they are automatically of inferior quality. However, the material and shape of the closure do not allow any conclusions to be drawn in this regard. Many high-quality varieties now also have this type of closure, as the prevailing expert opinion is that it is the best way to seal a bottle. The following advantages are mentioned in particular.
With screw caps, there are no evaporation losses, which entail additional risks of oxidation, especially during long-term storage. Another plus point is the quick and easy opening and closing. You don't need a corkscrew and you can easily open the bottle by hand anytime, anywhere.
Another benefit is that screw cap wines are a little cheaper in comparison. A good natural cork can definitely cost one euro each, which is ultimately reflected in the price of the wine.
The natural cork
Wine lovers appreciate the special properties of the material when it comes to natural corks. It has a good sealing effect and reliably protects the wine against external influences, but at the same time allows tiny amounts of oxygen to pass through. In this way, the common opinion is that the wine can breathe better and develop its aromas in the bottle. However, it should be noted here that the wine also develops its aromas in an airtight seal, as there is always a small amount of oxygen in the bottle as a result of the bottling process.
It should also not be concealed that the natural material is not free from disadvantages. For example, cork tends to become porous over time (especially when the bottle is stored upright). As a result, it no longer closes optimally, which allows foreign odors to penetrate. These in turn can have a negative effect on the taste.
Corks can also form the substance TCA (trichloroanisole) when substances containing chlorine react with the phenol they contain. As a result of this reaction, mold can develop (cork clay, cork taster, corker). If a wine corks, you can tell by a slightly musty smell.
But the problem also occasionally occurs with the screw cap. TBA (tribromoanisole) is formed here instead of TCA. It is formed by reactions between the treated wood of the wine box and the closure. Overall, however, this is more of an exception. With screw caps, cork defects are largely excluded.
Conclusion
The screw cap meets all the criteria that a reliable closure must meet and is in no way inferior to the classic cork - quite the opposite! It is easier to open and virtually eliminates corking. On the other hand, corked wines have the typical subtle cork aroma that wine lovers appreciate. For many connoisseurs, uncorking the wine is also a ritual that they are reluctant to do without.
In the end, both forms have their specific advantages and disadvantages and every wine lover has to decide for himself which of them is most important to him.