Cap or Cork

Is the traditional cork dead ?

To be replaced by an easy open metal cap that removes all of the romance and elegance of uncorking your favourite varietal or is it simply giving us a less complicated way of enjoying wine. I've certainly heard a lot from both sides of the cork versus screw cap debate and each camp has put up a significant collection of pros and cons to support their argument.
 One of the assertions from those in favour of the screw cap technology propose that the number of cork tainted bottles would be virtually eliminated by screw caps. Cork taint is the result of a chemical called TCA that naturally occurs in cork and is responsible for approximately 1 to 2 % bottle spoilage each year. The odour of cork taint or TCA resembles wet mouldy newspaper and causes the person tasting the wine to scrunch up their face and utter the words "Yikes ! This doesn't smell very nice." The actual concentration of TCA can be quite small (parts per trillion) but our sensitive noses are able to pick it up quite easily. It's not a rewarding experience when you open a $20 bottle of wine only to discover that it smells like someone used it to mop the floor and then put it back in the bottle. Those on the pro cork side would argue that while TCA is still a problem, the wine industry is using better cork cleansing technologies and the use of plastic corks and cork compounds is significantly reducing this problem and that more bottles are dropped and broken during transport from the winery to the glass than TCA spoilage. True enough
Another point put forward by the screw cap side is the reduction of dried out corks that disintegrate on older bottles of wine. Anyone that's opened an older bottle of wine and has struggled with a cork that comes apart like a cheap suit on a hot day knows what I'm talking about. Sometimes it can take a little McGyvering to figure out how to get the cork out without pushing it into the bottle. You end up with more tools in front of you than a heart surgeon on a busy day. Your face contorted as you delicately insert the corkscrew into the crumbling cork like physicist inserting a uranium rod into a reactor all the while reassuring your spouse with that repetitive phrase "I think I've got it this time". Metal screw caps are significantly easier to open, provide a good seal over time and can be recycled when finished. Hold on ! The corkers doth protest. Screw cap technology is relatively new and the long term effects on wine and seal stability can't be assumed. Corks have been used for over five hundreds years. Screw caps have not been tested as long or under the same conditions and corks can be recycled to make make neat little gifts and crafts.
I could go on and on with pros and cons for both sides but it won't bring us any closer to solving the question of whether cork or cap is better.

Whether you're a "save the cork protester" or part of the "screw cap revolution", you as the consumer can choose the type of wine enclosure you prefer. However, the choice of cap or cork resides with the winery owner as they select the bottling technology and the cost of cork or cap is certainly a deciding factor in that choice. So you may get the enclosure you prefer but not necessarily the wine you like. Personally, cork or screw cap, it makes no difference to me. I take great pride in flawlessly opening a bottle of Primitivo. Carefully removing the foil around the rim and then uncork it with a slight pop while not spilling a drop but when I take a Chardonnay out to my guests on the deck and realize that I left the corkscrew on the kitchen counter ... I really wish that it was a screw cap.

Here's my picks for this week

Red Knot - 2008 - Cabernet Sauvignon - Australia

A beautiful deep red cabernet sauvignon with a purple hue around the rim with aromas of blackberries, cherry, tobacco and a little menthol. The 90% Cabernet Sauvignon and 10% Shiraz has flavours of dark berries and vanilla with light tannins and a slightly sweet finish.
Price - under $18 (LCBO)
I like this wine because it has nice jammy taste with a intense dark red colour. It has a nice smooth finish and is nicely balanced between tannins and acidity.

Famiglia Bianchi - 2008 - Chardonnay - Argentina

This light yellow chardonnay has aromas of tropical fruit, vanilla and spice. The 8 months of oak aging gives it a creamy flavour of vanilla and apples. It has a long smooth vanilla finish with a moderate acidity level.
Price - only available in the US
I like this wine because it pairs well with most chicken dishes or simply on it's own. A nice easy going chardonnay that shows it's oak and sur lie aging very well.

Cheers!