What does Shebnem Ince think about the screw top?
I think for simple wines — especially if there’s a really busy bar and it’s doing a by-the-glass program and it’s going through a lot — it’s definitely easier for a bartender to unscrew a cap. I think the simple, young-drinking wines, there’s not really a huge difference between that and a cork, other than that a cork sometimes can fail. But the screw cap has its own issues. There’s no oxygen going in, so sometimes when you first open it the wine can be a little agitated and spritzy. But they’re fine for everyday wine.