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3 Alternatives to Chardonnay

Chardonnay is the most popular and widely grown white grape variety in the world. It can be grown successfully in a variety of different climates, from cool through hot, so can be found in just about every wine region. It is also considered a winemaker’s wine because the Chardonnay grape is essentially a blank canvas that can be produced in a variety of styles based on the winemaker’s preference.

Chardonnay’s origins are in Burgundy, France where it is unquestionably made into one of the world’s greatest wines with both power and finesse. However, most people in the United States think of Chardonnay wines as those big, buttery fruit bombs produced in California in years past. That heavy, rich style of Chardonnay is on the decline as most consumers are looking for a more sophisticated style of wine.

If you like the structure and body of Chardonnay, but want to try something a little different, take a look at these alternatives.

Viognier

Viognier originated in France, with the very best coming from Condrieu in the Rhone Valley. It is often used as a blending partner with Syrah/Shiraz, adding beautiful floral aromas. On it’s own, Viognier produces a full-bodied, soft wine with aromas of peach, pears, vanilla and violets. It also has higher alcohol levels that contribute a signature oily texture on the tongue. Viognier has a similar weight and body to Chardonnay, but has more perfumed aromas. Viognier pairs well with seafood, pork, root vegetables and spicy international dishes.

Reccommendations:

Miner Viognier ($18)
Barboursville Vineyards Reserve Viognier, Virginia ($20)
Stags’ Leap Winery Viognier ($25)
Darioush Signature Viognier ($50)
E. Guigal Condrieu ($55)

White Rhone Blends (Grenache Blanc, Marsanne, Roussanne, Viognier)

White wines from the Rhone Valley of France, or Rhone-style wines from other parts of the world, are always blends of a number of grape varieties. The most commonly used varieties are:

Viognier (see above)
Marsanne: contributes lemon, apricot, full body, higher alcohol and an oily texture
Roussanne: contributes pear, herbal notes, good acidity and higher alcohol
Grenache Blanc: contributes green plum, citrus, pear, brioche, low acidity and higher alcohol
Clairette: contributes freshness, fennel, apple, and grapefruit
Bourboulenc: contributes lemon and higher acidity

As a result of blending, these wines are typically well balanced, with ripe fruit profiles, higher alcohol and a weightier texture. Less expensive white Rhone wines (e.g., Cotes du Rhone Blanc) will be made in stainless steel and released young for early drinking. The more expensive options (e.g., Chateauneuf du Pape Blanc) will be aged in oak, have greater structure and complexity, and can be cellared for a number of years.

Recommendations:

Chateau Pesquie Cotes du Ventoux Cuvee des Terrasses Blanc ($16)
d’Arenberg The Hermit Crab McLaren Vale ($17)
Francois Villard Les Contours de Mairlant ($20)
Domaine de Saint Cosme Les Deux Albion ($25)
Le Vieux Donjon Chateauneuf du Pape Blanc ($60)

Pinto Gris

Pinot Gris is the same grape as Pinot Grigio, but when produced outside of Italy it tastes like an entirely different wine! Whereas Pinot Grigio has been described as “alcoholic lemon water”, Pinot Gris from areas like Oregon, Washington and Alsace, which are often aged in oak, take on expressiveness and complexity. Oak aged Pinot Gris is very aromatic with aromas of peaches, cantaloupe and marzipan.

Recommendations:

Elk Cove Pinot Gris, Oregon ($18)
The Eyrie Vineyards Pinot Gris ($25)
Trimbach Pinot Gris Alsace Reserve ($30)
Albert Boxler Pinot Gris ($40)

Best Value Red Wine Regions

What does “value” mean? Some may interpret this to mean “inexpensive”, but that isn’t entirely accurate. Value is a combination of both price and quality. A wine that is a great value may not necessarily be cheap, but rather, it is priced well in comparison to other wines of the same good quality. In short, value wines drink like much more expensive wines.

There are a number of places around the world where you can find great wine values. However, there is always the risk of inconsistency – in just about every region you can find great wines and terrible wines at the same price point. I wanted to try to eliminate some of the inconsistency by identifying those regions that are a safer bet in terms of finding more consistent quality value wines.

Duoro, Portugal: Red Blends

The Duoro in Portugal is historically known for Port wines, but those sweet, high alcohol fortified wines have plummeted in popularity. To keep the lights on, many Port producers have turned to making dry, unfortified red wines and they are delicious! These wines are made using the same local grape varieties that go into Port – Touriga Nacional, Touriga Franca, Tinta Roriz (aka., Tempranillo) and others. This blend produces inky black wines that are deep in flavor, dense and lush with soft tannins, good acidity and a balancing earthiness.

Mary Taylor Filipe Ferreira Douro ($16)
Casa Ferreirinha Vinha Grande Doc Douro Red ($19)
Van Zellers Tinto ($22)

Jumilla, Spain: Monastrell

In general, Spain is one the best value countries in the world. It has the lowest average price point of most wine producing countries, mainly because they produce a lot of bulk wine. However, this also means their better wines don’t command high prices due to the country’s less-than-stellar quality reputation. It doesn’t mean there aren’t amazing values to be had. Look to Jumilla, known for single-varietal bottlings of Monastrell (aka, Mourvedre and Mataro). This is a dark fruited wine with notes of black pepper, blackberry, chocolate and roasted meats.

Juan Gil Silver Label ($13)
Bodegas Olivares Altos de la Hoya ($13)
Volver Tarima Hill Old Vines Monastrell ($16)

Mendoza, Argentina: Malbec

Malbec has become synonymous with Argentina, and the country has done amazing things with this grape variety. Malbec is always a well-liked wine choice, and its popularity doesn’t seem to be in any danger of fading. Malbec is one of your safest low-priced wines – it’s hard to get a really bad wine at any price point. These wines are rich, dark, smooth and chocolatey with soft cocoa powder-like tannins.

La Posta Pizzella Malbec ($15)
Bodega Catena Zapata Malbec ($16)
Kaiken Ultra Malbec ($18)

Lodi, CA: Zinfandel

Although it may seem like there are no good values left in California, this huge state with almost perfect weather continues to reveal special areas with great value wines. Lodi is part of the gigantic, flat, hot, dry, irrigated Central Valley region of California where the majority of lower quality bulk wine grapes are grown for cheap regional wines (think Rex-Goliath, Woodbridge and Sutter Home). However, Lodi stands apart due to its special location immediately east of river deltas that funnel in cooler Pacific breezes, keeping this region more moderated. This is the home of old vine Zinfandel – many vines that were planted over 100 years ago then forgotten and only recently re-discovered. Old Vine Zinfandel is deep, fruit-forward, jammy, smoky and complex.

OZV OId Vine Zinfandel ($11)
Klinker Brick Old Vine Zinfandel ($17)
Boneshaker Old Vine Zinfandel ($18)
Brazen Old Vine Zinfandel ($18)

Sicily, Italy: Etna Rosso

Sicily has a historic reputation for high volume, lower quality bulk wine, but that is changing. Some of the best wines coming out of this southern Italian island are Etna Rosso wines from the volcanic mountain soils of Mount Etna. Etna Rosso wines are made from a blend of local Nerello Mascalese and Nerello Mantellato grapes. These wines are reminiscent of elegant, lighter bodied Pinot Noirs. They display red berry fruit, bright acidity, moderate tannins and a trademark volcanic minerality.

Tenuta Delle Terre Nere Etna Rosso ($20)
Graci Etna Rosso ($23
Benanti Etna Rosso ($25)

Off the Beaten Wine Trail: Vino Nobile di Montepulciano

Vino Nobile di Montepulciano is literally translated as Noble Wine of Montepulciano, and historically lived up to its name as a favorite amongst influential Kings, Popes, and Presidents. Even Thomas Jefferson fell under the spell of Vino Nobile. So what happened to this wine and why is not more well known today?

“For the present I confine myself to the physical want of some good Montepulciano…this being a very favorite wine and habit having rendered the light and high flavored wines a necessity of life with me. It was most superlatively good.” – Thomas Jefferson

What is Vino Nobile?

Vino Nobile is a red wine that hails from the Montepulciano region within Tuscany, Italy. As with almost all Tuscan red wines, Vino Nobile is made from Sangiovese – the same grape variety used to make its more famous cousins, Chianti and Brunello di Montalcino. Nearly two-thirds of Tuscany’s vineyards are planted with Sangiovese. It’s the region’s most important grape.

So what’s the difference between Vino Nobile and its cousins? Vino Nobile is made from a different clone of Sangiovese called Prugnolo Gentile. A grapegrower may find a specific vine in their vineyard that has a special trait or quality they want to replicate, such as a particular flavor or aroma profile they want to capture, so they clone it. A clone is a cutting or bud of a “mother” vine that is used to propagate a second plant that will be genetically identical to the first. In this case, Prugnolo Gentile is a clone of Sangiovese that has somewhat different characteristics than the Sangiovese clones used to produce Chianti or Brunello (which are also different clones from each other).

As a result of this special clone, Vino Nobile is said to have the perfume of Chianti Classico with the richness of Brunello di Montalcino. These wines are medium bodied with high acid and firm tannins. They are usually maroon-red in color and are delicious, easy to drink, and refreshing. Vino Nobile is characterized by ripe red fruit (strawberries, raspberries), herbs, spice and leather with a gently tannic “tea-leaf” finish.

Sangiovese must make up at least 70% of the final wine, with the remaining 30% being other approval local varieties including Canaiolo and Mammolo. Up to 5% may be white varieties such as Malvasia. The aging period for any Vino Nobile di Montepulciano is a minimum of 24 months (36 months for riserva wines), of which at least 12 months must be spent in oak barrels.

History

Vino Nobile di Montepulciano was highly regarded for much of Italian wine history. However, it was during the 19th century that many of Montepulciano’s large estates, which had been historically owned by local nobility, were sold to non-Tuscans and foreign investors. This led to a downturn in the wine’s quality and reputation, and it was often mis-labeled as Chianti.

Adding insult to injury, from post-World War II through the 1970s and ‘80s, Tuscan wine production focused largely on quantity over quality. Wine regions expanded into lesser quality areas to handle higher volumes of grapes, further reducing wine quality.

With the arrival of the government wine regulations in the 1960s, Montepulciano began to regain its stature as a fine and noble wine, and received further dues in 1980 when it was awarded the highest DOCG classification. This gave way to a rebirth in which the focus was on re-establishing premium quality regional wines that are world-renowned today.

What Isn’t It More Popular?

Despite its prestigious history, excellent value and high quality, many Americans have not yet discovered Vino Nobile di Montepulciano. The challenge is twofold: if you’re a Tuscan wine with more famous siblings (Chianti Classico and Brunello di Montalcino) and the name of the town you’re from is also the name of a grape from another Italian region (Montepulciano di Abruzzo), you end up getting lost in the shuffle.

Although this fantastic wine might be flying under the radar, it is actually a benefit to wine consumers! The result is that Vino Nobile is a bargain compared with its Tuscan neighbors, while still rivaling them in quality. Excellent bottles can be had for $15-$30.

Recommendations

Avignonesi Vino Nobile di Montepulciano ($20)
Dei Vino Nobile di Montepulciano ($24
Carpineto Vino Nobile di Montepulciano Riserva ($28)

Hallowine Recommendations

Halloween is right around the corner and there are plenty of wines at your local wine shop with labels that work perfectly for the season. Here are some wines that pair with creep-tastic costume parties, trick-or-treating with neighborhood parents, or just relaxing like the dead at home.

#1 Villa Jolanda Halloween Spumante

I always say, you can never go wrong with bubbles! This delightful sparkler from Italy is bright and juicy. It is an Extra Sec, meaning it has a small amount of sweetness that makes it easy drinking and fun to pair with Halloween candy.

#2. The Prisoner Blindfold, $25

The Prisoner Blindfold is a unique blend of Chardonnay and Chenin Blanc with Rhone varietals – Roussanne, Viognier, Grenache Blanc, Marsanne. It has a toasty base of Chardonnay layered with flavors of pineapple, tangerine and grapefruit.

#3. Phantom Chardonnay, $13

Bogle Vineyards’ Phantom Chardonnay is a hauntingly delicious, full bodied wine. It has all of those yummy Fall flavors of baked apple pie, vanilla, caramel and butter along with mango, pineapple and toasty oak.

#4. Owen Roe Sinister Hand, $25

Sinister Hand is a GSM (Grenache, Syrah, Mourvedre) blend from Washington State’s Columbia Valley. It is spicy and dark with black cherry, strawberry and vanilla notes. It has noticeable chewy tannins, a touch of pepper and some earthiness.

#5. Ghost Pines Cabernet Sauvignon, $15

Fruit for Ghost Pines is sourced from Napa, Sonoma and Lake Counties, with each area bringing its own unique characteristics. This creates a complex and balanced blend of Cabernet Sauvignon. Ghost Pines is a rich wine offering intense blackberry, blackcurrant and dark cherry aromas along with notes of toasty oak, vanilla, and toasted nuts.

10 Common Wine Terms De-coded

It’s easy to find yourself lost, confused or intimidated by all of the lingo in the wine world. Tasting notes can sometimes feel impossible to decipher, and use descriptions that make it difficult to really understand the wine, like this one: “Well seasoned oak supports the floral scent of musky black roses and a savory thorny understory like a briar growing through straw mulch after a recent rain” (yes, that is an actual tasting note).

Let’s start to deconstruct and untangle some of the most common wine lingo, so the next time you hear these descriptors you will know exactly what they mean.

1. Acidity

It’s the acidity in wine that causes a sharp sensation in your mouth and triggers your salivation reflex. The more you salivate and the longer you salivate, the higher the acidity level in the wine. Wines that have low acidity are often described as “round” and “soft”, while wines that have high acidity are sometimes described as “vibrant” and “fresh”. You will often find higher acidity in wines from cooler regions.

Examples of high acidity wines: Sauvignon Blanc, Riesling, Chenin Blanc, Champagne, Pinot Noir
Examples of low acidity wines: Chardonnay, Viognier, Grenache, Merlot, Gewurtztraminer

2. Balance

In every wine a battle is waged between fruit and sugar on one side, and acidity and tannins on the other side. Balance between these sides is achieved when all of these elements are well integrated so none stands out too much over the other. Too much fruit and sugar can make a wine taste cloying, while too little makes a wine taste austere and thin. Too much acidity and tannins can make a wine harsh or aggressive, while too little makes it unstructured and flabby.

3. Body

Body is the mouthfeel of a wine, or the weight of it on your tongue. Sugar, tannins and alcohol contribute to a fuller bodied wine, while acidity makes a wine feel lighter. Many wine professionals use the following comparison to determine the body of a wine: light body = skim milk, medium body = 2% milk, full body = whole milk.

Examples of full-bodied wines: Cabernet Sauvignon, Syrah/Shiraz, Malbec, California Chardonnay
Examples of light-bodied wines: Pinot Noir, Beaujolais, Grenache, Barolo, Prosecco, Riesling, Rosé

4. Complexity

Complexity refers to the number of different flavors and aromas that can be identified in a wine. A wine that only shows a few similar fruit flavors (e.g., lemon, lime, green apple) would be considered simple. A wine that shows a multitude of different characteristics across a variety of flavor/aromas categories (e.g., red cherry, blackberry, raspberry, pepper, toast, mushroom, vanilla) would be considered complex.

5. Dry

Dry wines are those that have no residual sugar left in them after fermentation. During fermentation, yeasts consume sugars in the grapes and convert them into alcohol. In a dry wine, all of the grapes sugars are fully converted into alcohol. A dry wine can still be fruity (see #7) if it contains flavors and aromas of fruits, but there is no actual sugar in the wine.

6. Finish

Finish, also referred to as length, measures how long the pleasant flavors remain on your tongue after you take a swallow of wine. Typically, a higher quality, more intense wine will have a longer finish.

7. Fruit-Forward

Fruit-forward, or fruity, is not used to described the sweetness or sugar content in a wine. A wine can be dry and still fruit-forward. This term is used to describe wines that are packed with primary fruit flavors (e.g., apple, peach, pear, lemon, lime, grapefruit, etc.) that stand out as the defining characteristic of the wine.

Examples of fruit-forward wines: Sauvignon Blanc, Chenin Blanc, Pinot Gris/Grigio, Vinho Verde, Zinfandel, Grenache, Shiraz
Examples of non-fruity wines (earthy, herbaceous): Many French wines, such as those from Bandol (Mourvedre) and Cahors (Malbec)

8. Oaky

An oaky wine is one that has picked up flavors and aromas from being fermented and/or aged in oak barrels. Oak will impart different flavors and aromas based on the type of wood, the barrel size, degree of charring on the inside of the barrels, and time spent in barrel. Characteristics imparted by oak include toast, cedar, smoke, vanilla, coconut and sweet baking spices (cinnamon, nutmeg, etc.).

9. Tannins

Tannins are found on grape skins, so grapes that have spent more time macerating (or soaking in) a vat with their skins will produce more tannic wines. Tannins cause your mouth to dry up. The easiest place to notice this is the gums above your front teeth. Tannins can also leave a slightly bitter taste at the back of the mouth. Tannins are important to the structure of a wine, giving wines texture and body.

Examples of high tannin wines: Cabernet Sauvignon, Syrah, Barolo
Examples of low tannin wines: Pinot Noir, Beaujolais, Tempranillo

10. Terroir

Terroir is a French word that is used to describe a wine’s “sense of place”. It encompasses the idea that wine should be an expression of the environmental factors where the grapes are grown and the wine is produced, inclusive of the soil, climate, farming, elevation, slopes, direction of sunlight, etc. In France, every vineyard is seen as having its own unique terroir. The value the French put on terroir is why French wines are labeled by region or chateau rather than grape variety.

Are there other wine terms that you would like to better understand? If so, comment on this post or contact me to have your term added to the next list!

New Jersey Wine Is On The Rise

Believe it or not, every state in this country grows grapes and makes wine. In my home state of New Jersey there are over 50 wineries, with quite a few of those within easy driving distance of me. However, the last time I actually tasted a New Jersey wine was at least 10 years ago. At that time, NJ tasting rooms were filled with syrupy sweet bottles of blueberry wine, raspberry wine and other similarly flavored sugary concoctions. After that experience, I wrote off New Jersey as a state entirely unable to produce quality wines. However, I can admit when I am wrong.

This past weekend I decided to attend a local Fall Portfolio Tasting event held by The Winemakers Co-Op, a group of local wineries that have come together to research, educate and ultimately improve the NJ wine industry. The co-op includes Beneduce Vineyards in Pittstown, Hawk Haven Vineyard & Winery in Rio Grand, Working Dog Winery in East Windsor, Unionville Vineyards in Ringoes and William Heritage Winery in Mullica Hill. It was the perfect opportunity to taste and learn more about wines from a variety of local producers in one place. What I found entirely changed my perception of NJ wines.

In the last decade, a lot has evolved in NJ vineyards and wineries. Rather than turning out predominently sweet berry wines, producers are creating interesting, yet approachable styles from grape varieties like Viognier, Chenin Blanc, Gewurztraminer, Albariño, Roussanne and Marsanne, as well as popular international varietals including Cabernet Sauvignon, Pinot Noir and Chardonnay. There is also no fear of experimentation, with several wineries producing funky, natural wines that are rustic and textured.

During the VIP session with the winemakers prior to the general admission tasting event, there was significant discussion about the current harvest as well as environmental sustainability in the vineyards. The winemakers are currently in the process of harvesting the 2019 vintage, and it is promising to be the best vintage in memory.

This past season began with its share of challenges. Todd Wuerker, Winemaker at Hawk Haven Vineyard, described it as a “tale of two weather patterns.” Frost damage in early Spring caused crop loss, with Beneduce losing almost 30% of their yield. Then the Spring weather turned wet and vine growth was rampant. Additional workers had to be hired to manage the canopy, keeping the vines in check and pruned back. Too much green growth means the vine diverts resources to growing leaves instead of grapes.

Then summer hit and settled into an absolutely perfect weather pattern of dry, sunny conditions during the day and cool temperatures at night, allowing the grapes to ripen fully, concentrating sugars and maintaining natural acidity. Michael Beneduce, of Beneduce Vineyards, said this year produced the best grapes he had ever seen in his life. Conor Quilty, Winemaker at Unionville Vineyards, said the higher yields allowed them to “call their own picks” and select the best grapes for each wine style. The perfect weather also reduced disease pressure, with less risk of fungal issues that could require spraying.

Talk then turned to sustainability and the efforts being made by New Jersey vintners to keep their vineyards as free from chemical herbicides, pesticides and fungicides as possible. Although some spray treatments may be necessary, they are only done when absolutely necessary, and usually no more than once or twice a season.

The invasive spotted lanternfly, which has a fondness for grape vines, has been making its way into western New Jersey from Pennsylvania over the past few months. Some vineyards, such as Unionville, have begun spotting some of these colorful moths on the vines, but other vineyards further east and south remain lanternfly-free for the moment. However, there is a sense that the lanterfly will become a more wide-spread issue, and one they will have to be prepared to battle.

Beneduce also stressed that sustainability lies in the hands of the consumer even more than in the vineyards due to the carbon footprint associated with shipping wines, and the importance of buying local. For those who want to support local vintners, but don’t want to sacrifice quality, there is a wide variety of excellent wines being produced in New Jersey today. Here are some my favorite picks from The Winemakers Co-Op Fall Portfolio Tasting.

William Heritage 2018 Pét-Nat Sparkling Chenin Blanc, $35

2018 is the first vintage made of this really interesting and tasty sparkling wine. Pét Nat is short for Pétillant Naturel, a very old process for making sparkling wine invented by 16th century monks in the south of France. It is a more rustic style of wine-making in which yeast is often left in the bottle rather than being filtered out, resulting in a cloudy wine with bready/yeasty flavors. This dry wine from Heritage has been gently filtered, so it is clear, but enough yeast has remained behind to add texture and flavor. The Heritage Pét Nat has aromas of honey and pear with a slight creamy texture and notes of pastry and brioche.

Unionville Vineyards 2016 Hunterdon Mistral Blanc, $26.95

Unionville’s Mistral Blanc is a blend of 70% Viognier, 15% Marsanne and 15% Roussanne. This dry wine has nice body and a round, creamy texture with flavors of peach, pear and apricot. The rich texture is balanced by bright acidity. If you like Chardonnay, but want something slightly different, you will definitely enjoy this wine.

Beneduce Vineyard Blue 2 Blaufränkisch, $30

Based on my tastings, New Jersey produces better white wines than red wines, but Blue 2 had a full body and concentrated fruit flavors that made this red wine a stand-out. Blaufränkisch is an Austrian grape variety known to produce medium to full bodied wines with juicy, spicy fruit flavors. Beneduce describes Blue 2 as “Pinot Noir’s bigger, badder cousin” and it didn’t disappoint. This wine had nice structure and tannins with dark fruit flavors and peppery spice on the finish. It has the juiciness of a Pinot Noir, but with a richer and bolder dark fruit profile. Bigger and badder indeed.

Wine Closures: Cork vs. Screw Cap

Many people in the Unites States still equate a screw cap on wine with low quality, which is why the traditional cork is still the most prevalent wine closure device in the market. However, screw caps can now be found on more than 35% of bottles on the market. You may notice that many Australian and New Zealand wines in particular use screw caps. That’s because the screw cap was invented in Australia by the winemaker for Yalumba. In addition, there are other alternatives, such as synthetic corks. Let’s take a look at the pros and cons of some different wine closure devices.

Cork

Pros:

It’s romantic and traditional. There is something inherently appealing about popping a cork out of a wine bottle.
It’s a renewable resource. The trees from which cork is harvested regenerate and have a lifespan of 200 years, producing cork for thousands of bottles.
They are perfect for age-worthy wines. Cork allows trace amounts of oxygen into the bottle, which helps an age-worthy wine mature over time.

Cons:

Cork taint, or TCA. Cork is susceptible to contamination from a chemical compound that can transfer into the wine. It’s not harmful, but does impose aromas of wet cardboard or damp basement into the wine, making it unappealing. It is estimated that 10% of all bottles on the market are affected by cork taint.
Cork can dry out and crumble over time. I’m sure many of you have experienced a cork that splits during removal, leaving behind cork dust and debris in the wine.
Variability. Since cork is a natural product, there can be minor variations from one cork to the next, including how much oxygen can seep through into the wine. A minuscule amount of oxygen can be beneficial, but too much can oxidize the wine, prematurely turning it to vinegar.
Cork is expensive – up to three times more expensive than screw caps – and that cost is added into the price of the wine.

Screw Caps

Pros:

Each screw cap is manufactured to detailed specifications, so operate and perform in a consistent manner.
Cork taint is non-existent with a screw cap, maintaining the quality of the wine.
Screw caps do not let any oxygen into a wine, so they are particularly beneficial for young white wines that are meant to retain freshness and their signature fruity character. This may also slow the aging of red wines, allowing them to be cellared longer.
They are more affordable.
Screw caps are easy to open with no need for corkscrews or expensive opening devices.

Cons:

Negative environmental impact. Screw caps are made of aluminum, a material that needs to be strip-mined using practices that pollute air and water, and generate a lot of waste. Although screw caps can be recycled, most end up in the trash.
Although screw caps prevent cork taint, they are susceptible to Reduction. Reduction occurs when there is too little oxygen contact, increasing sulfur dioxide levels and causing the wine to have a rotten egg smell.

Synthetic Corks

Pros:

No risk of cork taint and provide consistent/predictable oxygen transfer rates.
They won’t degrade, dry out or crumble.
They are more affordable than both corks and screw caps.

Cons:

Negative environmental impact. They are often made from oil-based plastics, so are not biodegradable or sustainable. Some, but not all, can be recycled. There are plant-based alternatives that are sustainable, but they are expensive and not widely used.
They are very hard to open and almost impossible to put back into the bottle to re-seal.
They may give off a chemical odor.

Bottom Line

Screw caps are a great option for young, fresh, vibrant wines, as they will protect your wine from oxygen that saps fruity flavors and aromas.

Technological improvements in cork production have reduced the incidence of cork taint, so it is not a terribly common occurrence. Yet the benefits of some minuscule oxygenation for wines you intend to cellar for a while favor the use of cork or synthetic cork. If you intend to purchase an age-worthy wine and lay it down in your cellar for several years, cork or synthetic cork is likely your better option.

Since the great majority of wine consumers drink their wines young, usually within 6 months of purchase, In the end, you’re in good hands regardless of the wine closure. So pop the cork or twist the screw cap and enjoy!