During my recent wine trip to New Zealand, I discovered that nearly 90% of wine bottles are sealed with screw caps, not just in supermarkets or casual wine bars, but even in top notch wineries and fancy restaurants. That got me wondering: are screw caps good or bad for wine?
One thing is certain: screw caps are more sustainable, cost-effective, and easier to open and close. They also prevent common wine faults such as cork taint, a defect that can ruin wine aromas and flavors.
The pioneers of the screw cap movement were Australian winemakers in 2000, when a group from Clare Valley bottled their entire Riesling production under screw caps. A year later, New Zealand winemakers followed their path by establishing the New Zealand Screwcap Wine Seal Initiative.
Scientific studies and blind tastings revealed that wines sealed with screw caps tasted not only as good as those sealed with corks, but often fresher, more consistent, and free from faults.
The main debate revolves around wine maturation – that period of time when the wine matures and changes in the bottle to develop new flavors and soften up. Supporters of cork claim it allows the wine to “breathe,” letting in oxygen for a smoother evolution. However, screw cap advocates argue that oxygen exposure is unnecessary: in fact, the absence of oxygen keeps wine stable and fresh for longer.
While Australia and New Zealand are leading the way, the United States and Europe remain a bit skeptical, often for aesthetic and traditional reasons, such as how it will affect service at the restaurant.
But trends are shifting: today, over 30% of global wine bottles use screw caps, and we will see this trend grow more and more in the future.
If you’re planning a wine tasting with wines from New Zealand, keep an eye on the events section and get ready: you might be surprised by their freshness and balance!
[Photo taken by Ata Rangi in Martinborough, New Zealand, during my Pinot Noir tasting experience]