Do you prefer Synthetic Corks or Screwcaps?
Posted: Fri May 26, 2006 1:27 pm
After having recently tried several wines bottled under screwcap (a few of them even being our Ontario VQA wines), I have come to the quick conclusion that I prefer the new-generation screwcap closures to the plastic cork option. The reasons for my decision, to which I came after literally years of indecision on the matter, are:
(1) I have routinely picked up disconcerting "vinyl"-like scents in almost every wine I've ever tried that's been closed by a synthetic cork. The corks themselves often have that plasticky smell when you extract them, and I get vinyl notes in the wine too. I don't know if it's a function of the wines that are thus bottled or what, but the majority of reds I've had that have had synthetic corks have had thin palate-feel. Could it be that synthetic corks just don't marry well with reds? (2) Synthetic corks tend to be difficult to extract; they require more force, causing me to be selective about which corkscrews I use on them. (3) Screwcaps are functional and don't require any special tool to open. (4) Screwcaps don't impart any odour whatsoever to the wine.
Just before posting this query, I was looking at these Austrian 250 ml bottles and came to the conclusion that if the effort is made, screwcapped wine bottles need not have a plonkish image. I think that styling can completely overcome the fact that for years, only the worst wines were bottled under screwcap - at least here in Ontario, and probably in lots of other places (save Europe it seems - I think they've done what the Austians here have for quite some time, haven't they?).
What's your take?
(1) I have routinely picked up disconcerting "vinyl"-like scents in almost every wine I've ever tried that's been closed by a synthetic cork. The corks themselves often have that plasticky smell when you extract them, and I get vinyl notes in the wine too. I don't know if it's a function of the wines that are thus bottled or what, but the majority of reds I've had that have had synthetic corks have had thin palate-feel. Could it be that synthetic corks just don't marry well with reds? (2) Synthetic corks tend to be difficult to extract; they require more force, causing me to be selective about which corkscrews I use on them. (3) Screwcaps are functional and don't require any special tool to open. (4) Screwcaps don't impart any odour whatsoever to the wine.
Just before posting this query, I was looking at these Austrian 250 ml bottles and came to the conclusion that if the effort is made, screwcapped wine bottles need not have a plonkish image. I think that styling can completely overcome the fact that for years, only the worst wines were bottled under screwcap - at least here in Ontario, and probably in lots of other places (save Europe it seems - I think they've done what the Austians here have for quite some time, haven't they?).
What's your take?