Red wine
White wine
Rosé wine
Wines en primeur
Sherry and Port wine
Sweet wine
Orange wine
Vermouth
Champagne
Cava
Prosecco
Lambrusco
Crémant
Moscato d'Asti
Franciacorta
Pet-Nat
Corpinnat
Other sparkling wines
Rhum
Gin
Whisky
Vodka
Cognac
Brandy
Pastis
Tequila
Mezcal
Grappa and Eau de vie
Calvados
Liqueurs
Pacharán
Apéritifs
Wine gift boxes
Boxed wines
Boxed sparkling wines
Wine bottles and glasses
Gift card
Non alcoholic Wine
Non alcoholic Sparkling wine
Non alcoholic Gin
Other non-alcoholic drinks
Aromas
Wine conservation
Decanters and aerators
Bottle identifiers
Corkscrews
Service
Glass identifiers
Cleaners
Accessories set
Wine glasses
Contact
Natural Cork vs. Modern Stopper
Before cork became a symbol of quality, bottles were sealed with rags, wool, or even wax, secured with sealing wax. But these rudimentary methods were not foolproof: the seals failed, the wine oxidized… and in the case of sparkling wines, the pressure could make them pop open.
It was in the 17th century when everything changed. The Benedictine monk Dom Pérignon, in search of an effective way to contain champagne, introduced the cork stopper. Flexible, durable, and able to seal without suffocating the wine, natural cork became an indispensable ally.
In the Mediterranean, land of the cork oak, this material thrived. And not just due to geographic proximity: cork is the only natural material in the region capable of ensuring a tight seal, allowing the wine to age, and supporting its natural evolution.
Of course, it’s not perfect. The dreaded TCA —responsible for the infamous “cork taint”— can spoil bottles. Additionally, cork production is costly, slow, and limited.
This is why synthetic and screw-cap closures are now competing with it: they’re TCA-free, more affordable, and suitable for vertical storage. However, they also come with limitations... Their airtight seal blocks the micro-oxygenation that cork allows, which can affect how the wine develops in the bottle —making some wines seem closed off or less expressive over time.
But perhaps the biggest barrier isn't technical, but cultural. A strong perception still lingers among many consumers —and professionals— that associates cork with authenticity, prestige, and winemaking tradition. Faced with this deep-rooted image, alternative closures continue to struggle for acceptance, especially in premium wines or those meant for aging.
The key? Choose according to the wine.
For young wines meant for early consumption, alternative closures are a good option. But for aged wines that need time and oxygen to reach their full expression, cork remains irreplaceable.
And you? Do you notice a difference depending on the closure? Which do you prefer?
