Stevlin (screw-top) capping has been used for a number of years, especially with white wines. If one does not intend for the wine to be aged, then there is no point taking the risk of the wine being corked. Numerous blind tastings have shown no appreciable difference in the quality of the wine. More recently, some reds have been trialed under stevlin. Not only is the risk of a corked wine reduced, but recent tastings have indicated that the wine still ages, though slower, and maintains more of the original flavours.

Nothing beats a real cork for style, but plastic corks and stevlin seals do work. I imagine the lower and middle range wines will eventually be sealed this way to minimise losses and consumer complaints.

/end strong personal opinion