According to MattSkinner,winery's are moving away from ,"cork",corks and using synthetic or screw caps.
<DIV id=ms__id107> The sad myth that only good wines use natural corks is way off track. Natural corks , no matter how well you soak them, wax them, humidifyand lay the bottles on there sidewill fail long before synthetic or screw caps. Natural corks will bring off flavors that were not meant to be in the wine. In short natural corks is justnostalgic and romantic.
<DIV id=ms__id112> I had the privilege of tasting some wine from New Zealand tonight with Steve Bird from Bird Winery and John Hancock from Trinity Hill Winery. They both used screw caps on there 30 and 33 dollar bottles of wine. I asked them, "why screw caps", and they confirmed it preserves the flavors so the wine tastes like they intended them to today and years later.
<DIV id=ms__id111> I wish I wasn't on the clock because these guys had allot of advise and pointers that I would have enjoyed more if I didn't have to run and grab fresh glasses, water, wine, beer for the bar and maintenance calls
<DIV id=ms__id113> Its up to you what you want to cork your bottles with but natural corks leave room for nature to turn its wicked head.Edited by: Aaronh