CLOSURE... THE WINE KIND
With much input and expertise from winemaker/my baby bro @lucas. I know I say "natural" and "synthetic" a lot but we are not talking about boobs.
- •Corks"Naturals". Old school, so it's super cool. Cork is literally tree bark; this means it's all natural (and compostable!), but it comes with considerable risk of TCA contamination (2-7% of all bottles closed with cork). That's the technical explanation for "corked" wines. There's not much you can do to prevent a small percentage of corked wines when you're using traditional corks. Also, natural corks have varying seal integrity (natural product), and thus age inconsistently.
- •Synthetic corksUsually plastic! You don't see these too often. They offer the experience of the cork but without the convenience of a screw cap - but still using a synthetic material. Seal quality on these is not good over long term aging.
- •Composite or agglomerated corksThese are cork bits stuck together in a cork shape with some kind of adhesive. Looks more traditional and natural, but isn't. TCA risks are just as bad if not worse. Big benefit is they are very affordable.
- •DIAM corksThis is a process for creating composite corks that ensures that they don't bring TCA into finished wines. The cork is treated with the same process used to decaffeinate coffee to remove all TCA and other taint compounds. We are using this for some of our higher end wines. Seal integrity is better than naturals and incredibly consistent.
- •Screw capsOur choice for most of our wines. No risk of corked wines is the top benefit. Also very convenient for times you don't have a corkscrew. Studies show the aging is comparable or superior to natural corks. We like them because they guarantee a uncontaminated wine and their seal integrity is very reliable.
- •Others: Zork, Glasslock, etc.These are good options as well but don't have good industry foothold in the USA which makes them hard to implement as a small winery.