I know this post could be put in several sub-forums and there have been several threads already about the topic...but I wanted to hone in on a specific aspect of the discussion. Topic: Do red wines need the small oxygen permeation over time offered by corks in order to age properly (over 5-10+ years)? I know one poster (Luc) suggested cork usage is based on traditional methodology and there has not been a scientific or historical comparison when compared to aging potential in non-cork containers (screw caps, bottle caps). I have read several articles from South African, New Zealand and Australian wineries that are using screw caps exclusively and claim that the wines age better in a zero oxygen environment (though slower) and there is less chance of oxidation associated with cork degradation and temperature change (Chester Osborn from McLaren Vale, 2003 book Screwed for Good: The Case for Screw Caps on Red Wine, etc). All of the references I have found discuss screw caps and not beer bottling caps however. Before I start a very drawn out experiment on my next batch, I would like to know if anyone here has first hand experience long term aging with bottle caps or screw tops? If so how did the wine compare to a similar year/vintage that was corked? Thank you for your help!!