It goes without saying that the cork par excellence, accepted even by the most skeptical, remains the cork, although its functionality strictly depends on its quality, which being directly proportional to the cost, often makes it inaccessible to some wines.
After vinification or sparkling, the wine produced is “unstable” to the point of having to mature and possibly even refine in the bottle, in total absence of oxygen, to continue its evolution.
There is no person I know, including myself, who hasn’t turned his nose up in front of a Stelvin, showing prejudice and misinformation.
Wines are created to be drunk, some as soon as possible, others without particular haste and still others created to defy the laws of time and each of them needs a different cork according to their evolution.
Therefore, we can simplistically say that, if the wine is complex and hypothetically prepared for a long aging and that at the time of bottling it has not yet reached the level of “perfection” that its producer would like, then it is advisable to use a cork. that allows him a good interaction with the outside and helps him to evolve.
If, on the other hand, the wine in question should be a simple, young, even aromatic wine, let’s say already “ready” for drinking, that is, with all the organoleptic characteristics that its producer hoped to obtain, then we can say that it would be preferable to close it with a cork that preserves the state of affairs and hinders the interaction with the outside air.
The best cork that can be used for evolving wines is certainly that of cork, obviously of good quality, due to the “porosity” required for air exchange and for the “elasticity” essential for perfect adhesion with the bottle.
For wines “ready” to drink, the screw cap is certainly the most suitable for its airtightness, thanks to the aluminum structure able to perfectly wrap the neck of the bottle and to the internal membrane which, according to the material of which it is composed, it is able to create an interaction between wine and outside air that goes from high to almost non-existent.
The advantages of the screw cap are many, including:
- it has a low cost despite its functionality;
- there is no risk that the wine smells like a “cork”;
- it is easy to open and close;
- there is no longer any need to store the bottle horizontally
- the problem of deforestation of cork plants is eliminated;
- it is totally recyclable;
- it can also be used for sparkling wines, as some have been produced that resist 6atm;
- they are designed for near field communication technology, for statistical and anti-fraud checks, as well as for direct communications with wineries;
- given its sealing properties, the quantities of sulphites could also be reduced.
As we have seen, behind the capping of a bottle there is a world of information and studies.
Each of us will have an idea on the subject, even if the precautions on the cork are not enough, and if we want to guarantee the best conditions of a wine, it will also be necessary to implement the basic rules on its conservation: bottles always kept in the dark. , at a constant cellar temperature, without sudden changes in heat, at an average humidity that does not exceed 70% and – if possible – avoiding annoying noises and vibrations.
