We are still here, and more or less sticking with the plan (see last post).
Here is an article on corks for wines. Like many 'green,' issues, there is no simple answer.
"Traditionally, wines that come with a screw-top have carried the stigma of being cheap and inferior -- probably because most of them were freakin' terrible. These days, more respectable wine-makers are turning their back on the cork. While their marketing departments say that the screw-top protects both taste and the environment, many green-types think the switch is little more than a greenwashed cost-cutting measure.
According to Treehugger, corks allow a tiny amount of air to seep into most bottles. Up to 10% of these bottles get 'corked' (i.e. go sour) because to the inconsistency of the old-school method. Losing 1/10th of your product due to faulty packaging seems pretty wasteful. Others contend that amount of wine lost is more like 1-2%, and that the renewable cork forests of Europe contain one of the world's highest levels of forest biodiversity -- like the Spanish wolf. Restrict their usefulness, they say, and these forests will get plowed under by developers."
- Green Daily
