Hi. We already know the obvious differences between the 2 presentation wise. Does anyone know of any other differences between the 2? Some say that cork insertion produces a gas whose taste remains in the bottle. Can someone shed some light?

The Australians and New Zealandemployers have been using screwcaps to a greater extend and for a longer time than most U.S. or European wineries. Consequently, they have a lot of experience to draw on in forming their opinions. This article from the Sydney Morning Herald may be helpful to you: "Screwcaps vs. Cork."

Do a Google search. There is a lot of information about this pretty readily available. And do an archive search on the Mark Squires board too - a lot of people including winemakers have written about this over the years. Biggest objection seems to be that screw tops allow no air exchange and consequently sulfur levels need to be reduced. But corks allow unpredictable amounts of air since every cork is different, so on average, you may get some optimum exchange, but the owner of a given bottle never really knows.

A slight adjustment to the winemaking shoud address the reductiveness issue with screwcapped wines.

Someone posted a TN on eBob about a week ago of a screwcapped wine from 1932 (iirc). It was holding up very well for is age.