Recently I was out at our neighborhood wine shop, looking for some interesting bottles to try. As I surveyed the racks and boxes and shelves for likely candidates, I realized that one of the factors influencing my decision was whether the bottle was corked or capped—with the balance tipping toward capped. And there were plenty of appealing choices in the screw top category, too.
That’s a pretty significant change in perception and product packaging from the days of my youth. For years, screw top wine was the realm of MD 2020, Boone’s Farm Strawberry Hill, and Thunderbird, consumed exclusively by winos and high school kids who were just starting out their drinking careers and didn’t know any better. Reputable wineries offered only corked bottles because wine connoisseurs expected fine wines to come with a cork and thus insisted on it.
But, as has happened in so many other areas, the availability and perceptions of screw top wines have radically changed. Whether it was cork shortages in Portugal, articles in wine magazines arguing that modern screw top caps are more protective than corks, a general awareness that capped wines were becoming more available, or trying a screw top bottle somewhere and finding it was indeed potable, public opinion shifted. And after that happened, and people like me began gingerly giving it a try, we realized that capped wine is a lot easier to open than wrestling with a corkscrew and running the risk of cork explosions and failure and the cursing that inevitably accompanied it. With the screw top, it’s a quick twist, some satisfying metal cracking, and you’re in. Once people got over the perception hump and tried it, they realized it had some advantages—and in America, convenience and speed is always going to be a selling point.
The shift always begins with people laying aside their settled views and being receptive to a different approach.