Here, here!
Opens another can of Merlot…
That isn’t necessarily true. Some wines “need” bottle ageing to really come together, particularly to soften rough, tannic edges in powerful reds like Barolos, classified Bordeauxs, Napa Cabernets, etc.
Bravo! Extracts the hooch from the inside rim of the prison toilet
Ooh la la, mister Pretentious!!! Excuuuuuuse meeee for not having a fancy French toilet to drink out of!
The reliability of screwtops for wine meant to be aged has not been proven yet, and (as others have pointed out) you really do want some porosity in the closure for wine meant to be aged. In other words, good luck finding fine wine made for aging with screw tops. The really good wines are going to have corks for a long time to come, and being corked is going to be an unfortunate side effect, at least until they find another form of closure that they know will hold up over decades (or longer!) and allow the wine to age in the same fashion as cork.
But I agree with everyone else who says that 90% of the wine out there is not made to age, and can we just please ditch the corks for those? Screw tops are much easier, and if you want some kind of ambiance or ritual to go with your wine, buy a nice decanter or decent glasses. A decent glass will do more for the wine than a cork and a ritual ever will.
I disagree. The ritual of removing the cork adds more than a nice glass will. Which is not to say that I don’t agree that screw-tops are generally a better choice. It’s a trade-off, but you are indeed losing one of the nice parts of wine-drinking.
Actually, in the early days of Australian wineries they used screw tops and those wines kept extremely well. My BIL (a winemaker) went to a tasting where they had identical wines made in Australia, some with screw caps and some with corks, and the screw cap wines were in noticeably better shape and there was no loss due to corkage.
Most winemakers will agree with this, but they are still bound by tradition and the impression from the public that screw cap = cheap wine. There are no advantages of cork for 90% wine, and several disadvantages. It’s mainly public resistance preventing wineries from switching over. While there are folks who enjoy the ritual of removing the cork, wine makers want their wine to taste best, and that means screw cap.
The cork ritual is stupid and counter-productive. It does nothing but drag out what should be a simple act. Just pour the damn wine already!
I second the opinion that a proper glass is much more important.
But…if I drink my wine from a proper glass it doesn’t fit in our couch cup holders.
How am I to drink wine, eat my t.v. dinner AND watch cartoons without using the cup holder? And what of the dog: circling me in hopes of scarfing **my **delicious t.v. dinner?
It can’t be done!
(Plus normal wine glasses tip over easily when you’re using the hot tub - only funny the first few times your friends do it.)
That’s why they make Two-Buck Chuck. Just right for the jelly glass. 
Look, I don’t care, I do enjoy the ritual, but PLEASE get rid of those shitty synthetic corks. They’re hard to get out, then they’re hard to get off your corkscrew, and there’s nothing nice about them at all. They’re even hard to jam back into the bottle if you want to save some for tomorrow.
And it is a prison toilet, so it is one of those hoity-toity stainless steel ones, not a common ceramic one like the rest of have to brew our hootch in.
Actually, they are much better at preserving wine and pretty much eliminate wine loss due to corkage. I’ve never had a problem getting them out of the bottle, and they’ve never broken in half on me, leaving pieces of cork floating in the top of the bottle. If we have to have corks, they should be synthetic.
I have heard that the EU countries would like to convert from corks-but Portugal has a problem with this. (Portugal is a major producer of cork).
The fear is that many jobs would be lost, if the industry shifted to the better, more reliable screwcap bottles.
So, politics impedes progress-again.
It is a myth that old wines “breathe” through the corks. Most of the changes to wine take place anaerobically, or they use the “headspace” at the top of the bottle to provide a modicum of oxygen. Real producers prefer to age wine in screwcaps as it prevents outside air interfering with the chemical changes taking place in the bottle.
Port bottles were often sealed with a wax covering (thus preventing any oxygen) and there are many examples that have “aged” just fine without any air being allowed in.
So apart from the nice “pop” sound on opening there is no reason at all to persist with corks.
I’d also note that it’s perfectly possible to develop screwcaps that will allow a limited amount of air to permeate if required, but without the inevitable change of flavour that results from shoving a piece of tree bark in the top of your wine bottle.
If they do, you can judge them for being behind the times. Screw caps no longer imply inferior wine.
I did a little reading up (I used to sell fine wines for a living a decade ago) and it does appear that there is a certain attempt at debunking going on WRT corks being the best closure for bottle ageing. I think the jury is still out though.
Temperature and light exposure are the most important. Nothing accelerates the ageing of a wine like heat and light do.
And it may not amount to much, but at least cork is a natural product and biodegradable. I suppose you could toss screwcaps into a recycling bin, not sure if synthetic corks can be recycled with other plastics.
If the bottlers change over, how do you expect to keep the cork industry afloat?
Actually, I’ve read that the cork industry keeps cork forest ecosystems going. No corks, no cork trees, you get the picture.