Screw cap is a metal wine closure, commonly made from aluminium, that seals the bottle using a threaded neck and a liner designed to control oxygen transmission. The Stelvin closure is a well-known commercial screw-cap system. Screw caps are widely used in Australia and New Zealand and are increasingly adopted for wines in many other regions and price categories.
Screw caps are easy to open, provide a consistent seal and avoid cork taint associated with compounds such as TCA. Different liners allow producers to select different oxygen-transmission rates, so not all screw caps behave identically. A screw cap does not automatically mean a wine is intended for immediate drinking or cannot age.
Many wines can age successfully under screw cap. The closure’s oxygen transmission depends on the liner and design, and the wine’s development may differ from that under natural cork. Producers choose closures based on the intended style, ageing potential and market requirements.
To open a screw-cap bottle, hold the bottle securely, twist the cap while keeping the glass neck stable, and remove the closure cleanly. Avoid excessive force or using a corkscrew on a screw cap. Check the bottle seal and condition before service.
Example: many New Zealand Sauvignon Blancs and Australian Rieslings are sealed with screw caps, but the closure is also used for premium reds and age-worthy wines.
Natural cork is a traditional closure made from bark and allows a variable, generally low level of oxygen transmission. Screw caps offer more consistent sealing and can be engineered for different oxygen rates. Neither closure alone determines the quality of the wine.
Chef’s note: do not judge a wine’s quality by its closure. Evaluate the producer, region, vintage and wine itself.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
