|Image courtesy of Michal Marcol / |
|Image courtesy of Simon Howden /|
Screw tops have a reputation for concealing terrible, horrible, no-good wine. I will say that Eric and I still profess to being a little embarrassed when we bring a screw top wine as a hostess gift. We usually predicate the wine giving with, "You know we are fancy because that there wine doesn't need no fancy corkscrew to open it." That said, a lot of higher echelon wines are beginning to embrace the screw top.
Traditionalists claim that the "pop" of uncorking a bottle with a natural cork means something special to the wine drinking experience. Further, cork has special properties which allows the cork to be compressed into the bottle and easily removed. The downside of using natural cork is TCA. The scientific term for TCA is 2,4,6-tricholoranisole. A very long term which means the process of using natural cork has created an unpleasant and musty aroma for wine. Some estimates place the problems with using natural cork as high as ruining as many as 1 in 20 bottles of wine.