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Which wines are sealed with crown caps?
How a wine bottle is sealed influences the ageing and shelf life of the wine after bottling. It depends largely on how much air (and therefore oxygen, which reacts with the sensitive flavours in the wine) can enter the bottle through the closure. The more the wine is exposed to oxygen, the faster it matures - or, in the negative case, degenerates.
The crown cork is a relatively unconventional closure for wine bottles, but one that is absolutely fit for purpose. It is completely leak-proof and - as the example of beer clearly shows - is also suitable for carbonated drinks. When producing sparkling wine using the classic bottle fermentation method, the bottles are usually sealed with a crown cork after adding the filling dosage for the second fermentation, especially as this can also be quickly removed by machine during disgorging. Crown corks are extremely durable and offer one hundred per cent protection against cork taint.
As scientists are increasingly recognising that the air remaining in the bottle after bottling is sufficient for the further maturation of the wine, crown corks are also suitable for wines in need of maturing without hesitation. Producers who seal their wines with crown corks (such as the Rheingau winery Querbach) are able to distinguish themselves to a certain extent. However, this type of closure does not have a high reputation with wine due to its association with other, cheaper drinks.