Search for “cork vs. screw cap” and you’ll find plenty of discussions on reduction-oxidation chemistry, an increasing amount of data, and plenty of arguing. What you won’t find is much comparing corks and screw caps on an environmental footing.
The debate in wine geek circles surrounding the concept of “natural wine” seems to be unending. From the uselessness of the term “natural” to hyperbolic accusations on both sides (chemical agriculture and slaves of Monsanto vs. hippies and producers of flawed wines), the arguments for and against “natural wine” have almost become trite.
Two Central Coast vintners walked through a pristine-looking vineyard last fall—it had no cover crop, a usual sign of organic or biodynamic farming—explaining why they use herbicides.
The pop of a cork is almost as synonymous with wine as the subsequent pouring, swirling, and slurping. Sometimes, though, the magic of this familiar ritual is ruined by the revelation that a bottle of wine is ... well, "corked."
Over three years ago I started attending meetings in Southold Town Hall that were convened to discuss a new wind energy code for agricultural lands. Our town leaders were not yet ready to allow residential properties to construct wind turbines but thought it was time to allow them on agricultural lands. There was passionate discussion on both ends of the spectrum.
Wine labels used to be as austere as fine Chablis, and bottles as heavy as one of Babe Ruth’s bats. The aura was highly classical, with labels displaying coats of arms, Renaissance-style lettering, and lines as fine as those inscribed by monks wearing dark robes and wielding goose-quill pens. And then came the wind-down of the 20th century.