I have to agree that there has not been enough data to prove how efficient screw tops can be. I have read George Taber's book on that subject, along with his others. I've written articles about Cork in some local wine magazines. I am currently involved with doing some research regarding the effectiveness of screw tops. I do have to disagree abit regarding the statement about screw tops for wines made to be consumed within 5 years. The biggest enemy of wines (yet can be their friend when drinking) is oxygen. Exposure to oxygen is the quickest way to have a wine start to deteriorate. 20 years ago, I was lucky enough to work with some winemakers from France and Spain. Back then, the overall quality of corks was so much higher than it is today. The production of making corks for wine (and beer) is a very costly process, both in time and money. A small vineyard just outside of Bordeaux bottle some wines with screwtops. After ten years, they did not see any noticeable difference from the ones that were corked. We will be seeing more wines migrating to screw tops in the next five years. The biggest move will happen, once the big names from USA make the change. Right now, unless all the trees used to make corks from Spain and Portugal dry out, the French will bottle their premium wines with cork, as well as most of Europe. Today, many of the European wines under $15 are coming with screw tops now. And they are made to be consumed today or can be cellar ed for 5 to 10 years. Only time will determine its value. Anyway, that's my wine interest coming out, back to beer.